Pork Shank with Hylopittes (Greek Egg-Pasta) by @cuisinovia

N/A
Hard

4 servings

🍖

2 kg

Pork Shanks

🌾

60 g

All-purpose Flour

🧂

2.5 ml

Black Pepper

🫒

60 ml

Olive Oil

🧈

28 g

Butter

🧅

200 g

Onion

🧄

6 g

Garlic Cloves

🥕

80 g

Carrot

🥬

40 g

Celery

🍄

500 g

Portobello Mushrooms

🍷

240 ml

Mavrodafne Sweet Wine

🍶

60 ml

Balsamic Vinegar

🌿

2 g

Rosemary

🍃

1 g

Bay Leaves

🍲

240 ml

Chicken Broth

🍅

30 g

Tomato Paste

🧂

6 g

Salt

🍝

500 g

Egg Pasta

🧀

50 g

Halloumi Or Parmesan

Preparation Steps

  1. Step 1/17

    Pat the 2 kg pork shanks dry and season them with the 1/2 teaspoon black pepper and salt.

    pork shanks
    black pepper
    salt
    🥣mixing bowl

  2. Step 2/17

    Place the seasoned pork shanks in the mixing bowl and coat them evenly with the 1/2 cup all-purpose flour.

    pork shanks
    all-purpose flour
    🥣mixing bowl

  3. Step 3/17

    Heat the 1/4 cup olive oil and 2 tablespoons unsalted butter in the Dutch oven over medium-high heat.

    olive oil
    unsalted butter
    🍲Dutch oven
    🥄wooden spoon

  4. Step 4/17

    Brown the floured pork shanks on all sides, working in batches if needed, then transfer them to a plate.

    pork shanks
    🍲Dutch oven
    🥢tongs

  5. Step 5/17

    Add the chopped onion, garlic, diced carrot, and diced celery to the Dutch oven.

    onion
    garlic
    carrot
    celery
    🍲Dutch oven
    🥄wooden spoon

  6. Step 6/17

    Sauté the vegetables for about 5 minutes until softened, then stir in the sliced Portobello mushrooms.

    onion
    garlic
    carrot
    celery
    🍄Portobello mushrooms
    🍲Dutch oven
    🥄wooden spoon

  7. Step 7/17

    Cook the mushrooms for about 5 minutes until they release their moisture, then stir in the 2 tablespoons tomato paste.

    🍄Portobello mushrooms
    tomato paste
    🍲Dutch oven
    🥄wooden spoon

  8. Step 8/17

    Pour the 1 cup Mavrodafne sweet wine and 1/4 cup balsamic vinegar into the Dutch oven, scraping the browned bits from the base.

    🍷Mavrodafne sweet wine
    balsamic vinegar
    🍲Dutch oven
    🥄wooden spoon

  9. Step 9/17

    Simmer the wine mixture for about 5 minutes until it reduces slightly, then add the 1 cup chicken broth.

    🍷Mavrodafne sweet wine
    balsamic vinegar
    chicken broth
    🍲Dutch oven
    🥄wooden spoon

  10. Step 10/17

    Return the browned pork shanks to the Dutch oven and add the rosemary and 2 bay leaves.

    pork shanks
    rosemary
    bay leaves
    🍲Dutch oven
    🥢tongs

  11. Step 11/17

    Cover the Dutch oven and braise the pork in a preheated 160°C / 325°F oven for about 150 minutes.

    pork shanks
    🍲Dutch oven

  12. Step 12/17

    Uncover the pork and continue cooking for about 30 minutes until the meat is very tender and falls from the bone.

    pork shanks
    🍲Dutch oven
    🥢tongs

  13. Step 13/17

    Remove the bay leaves and rosemary sprig, then season the sauce with additional salt if needed.

    bay leaves
    rosemary
    salt
    🍲Dutch oven
    🥢tongs
    🥄wooden spoon

  14. Step 14/17

    Bring a large saucepan of salted water to a boil and cook the 500 g Greek egg pasta hylopittes until al dente.

    Greek egg pasta hylopittes
    salt
    🍲large saucepan
    🥄wooden spoon

  15. Step 15/17

    Drain the cooked hylopittes in the colander, then toss them with some of the pork braising sauce.

    Greek egg pasta hylopittes
    pork shanks
    🫗colander
    🍲large saucepan
    🥄wooden spoon

  16. Step 16/17

    Serve the hylopittes with the tender pork shanks and spoon the remaining mushroom sauce over the top.

    pork shanks
    🍄Portobello mushrooms
    Greek egg pasta hylopittes
    🍲Dutch oven
    🥢tongs
    🥄wooden spoon

  17. Step 17/17

    Finish each serving with grated halloumi.

    grated halloumi
    🧀grater

Composition

Ingredients

Types

Meat, Grains, Spices, Oils, Vegetables, Fungi, Alcohol, Condiments, Herbs, Broths, Seasonings

Ingredients

Pork shanks, All-purpose flour, Black pepper, Olive oil, Butter, Onion, Garlic cloves, Carrot, Celery, Portobello mushrooms, Mavrodafne sweet wine, Balsamic vinegar, Rosemary, Bay leaves, Chicken broth, Tomato paste, Salt, Egg pasta, Halloumi or parmesan

Allergens

Gluten, Celery, Sulfites

Dietetics

Dietary regimen

High protein

Calories

895 kcal

Macro nutrients

Protein: 53g, Carbohydrates: 68g, Fat: 42g, Fiber: 6g, Sugars: 11g

Nutritional Information

Minerals

Sodium: 880mg, Iron: 5.8mg, Calcium: 220mg, Potassium: 950mg

Vitamins

Vitamin A: 520mcg, Vitamin C: 8mg, Vitamin B12: 1.6mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

Dutch oven, mixing bowl, chef's knife, cutting board, wooden spoon, tongs, large saucepan, colander, grater

Appliances

stovetop, oven

Type

Type

Type Of Dish

Main Course, Pasta Dish, Braised Dish

Occasions

Family Dinner, Sunday Lunch, Comfort Food, Winter Meal

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Cypriot, Greek, Mediterranean

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Fall-off-the-bone, Tender, Silky, Chewy, Saucy

Flavors

Savory, Rich, Sweet, Tangy, Earthy, Herbaceous, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave at room temperature longer than 2 hours), fridge : 3 to 4 days (Cool within 120 minutes,Store in an airtight container,Keep at or below 4°C / 40°F,Store pasta separately when possible), freezer : 2 to 3 months (Freeze pork and sauce in airtight freezer-safe containers,Freeze pasta separately for best texture,Thaw overnight in the refrigerator)