Kavourmas (Greek Cured Pork)

• 1 kg Pork shoulder, boneless
• 2 tsp Fine sea salt
• 2 tsp Black peppercorns
• 2 tsp Sweet paprika
• 1 ½ tsp Ground cumin
• 3 Bay leaves
• 6 cloves Garlic
• 1 tsp Dried orange zest
• 250 ml Dry White Wine
• 250 g Lard

1. Cut the pork into 3 to 4 cm chunks. Lightly crush the peppercorns, then toss the pork with the salt, pepper, paprika, cumin and dried orange zest.
2. Put the pork into a heavy pot and add the bay leaves, garlic cloves and white wine. Bring to a gentle simmer over medium heat, skimming any foam, then reduce to low and cover.
3. Cook very gently for 90 minutes, stirring now and then, until the pork is tender and the wine has mostly reduced. The pot should be quietly bubbling, not boiling hard.
4. Add the lard and let it melt, then continue cooking uncovered for 45 to 60 minutes, stirring occasionally, until the pork is very tender and the fat looks clear. If the pot starts to catch, lower the heat and stir more often.
5. Taste and adjust the salt if needed, then remove the bay leaves. Spoon the pork into a clean bowl or dish and pour over enough hot fat to fully cover the meat; leave any watery juices behind in the pot.
6. Cool to room temperature, then chill until firm and sliceable. To serve, slice and warm gently in a pan until just heated through, or serve at room temperature.

Made this recipe? Rate it — a comment is optional.