Xinomavro Glazed Pork

Introduction

Xinomavro Glazed Pork is a sumptuous dish that combines the rich flavors of pork with the distinct acidity and fruitiness of the Greek wine, Xinomavro. This varietal is known for its high acidity and tannins, making it a perfect companion to the rich, succulent cuts of pork used in this recipe. The dish embodies the essence of Greek cuisine, where traditional flavors are celebrated and modern culinary techniques are used to bring out the best in each ingredient.

The history of using wine in cooking traces back to ancient times when wine was often used as a marinade and cooking liquid, not just for its robust flavor but also for its acidic properties that tenderize meat. Xinomavro, indigenous to Macedonia in Northern Greece, has been cultivated for centuries and is often compared to Italian Nebbiolo. The name "Xinomavro" hints at its characteristic "sour black" profile.

Ingredients

• Pork (preferably shoulder or belly cut, about 1 kg)
• Olive Oil (2 tablespoons)
• Garlic (4 cloves, minced)
• Onion (1 large, finely chopped)
• Xinomavro Wine (250 ml)
• Honey (2 tablespoons)
• Apple Vinegar (1 tablespoon)
• Bay Leaf (2 leaves)
• Thyme (1 teaspoon, dried or fresh sprigs)
• Rosemary (1 teaspoon, dried or fresh sprigs)
• Salt (to taste)
• Pepper (to taste)

Preparation

Begin by preparing the pork. Trim any excess fat from the pork shoulder or belly, ensuring that you leave just enough to render down and flavor the dish during cooking. Cutting the pork into large chunks helps maintain moisture and allows for even cooking.

Marinating the Pork

Combine the Xinomavro Wine with the minced garlic, chopped onion, bay leaves, thyme, and rosemary in a bowl. Add the pork pieces and ensure they are well-coated with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Pre-cooking Tasks

Before cooking, remove the pork from the marinade and pat it dry with a paper towel. This step is crucial to achieve a good sear on the meat. Keep the marinade aside as it will be used later in the cooking process.

Cooking Method

Searing the Pork

Heat olive oil in a heavy-bottomed pan over medium-high heat. Sear the pieces of pork on all sides until they develop a deep golden-brown crust. This step is essential for flavor development through the Maillard reaction.

Deglazing and Glazing

Once seared, remove the pork from the pan and set aside. Reduce the heat to medium and add the reserved marinade to the pan. Use a wooden spoon to deglaze the pan, scraping up the browned bits at the bottom. Add the honey and apple vinegar, stirring until the honey is dissolved and the mixture starts to thicken.

Simmering

Return the pork to the pan, ensuring that each piece is well-coated with the sauce. Cover and reduce the heat to low, allowing the pork to simmer gently. Check the dish periodically and turn the pork pieces to ensure even cooking.

The cooking time will vary depending on the cut, but it generally takes about 1.5 to 2 hours for the pork to become tender and the flavors to meld. Use a cooking timer to keep track of the simmering time. Adjust the seasoning with salt and pepper as needed.

Serving Suggestions

Xinomavro Glazed Pork pairs beautifully with rustic side dishes such as roasted potatoes, or a simple salad of sliced tomatoes, onions, and olives. For a more traditional Greek touch, serve it alongside orzo or pilaf.

Wine Pairing

For a complete Greek dining experience, serve this dish with the same Xinomavro Wine used in the glaze. Its acidity will cleanse the palate and accentuate the flavors of the pork.

Conclusion

Xinomavro Glazed Pork is a testament to the sophisticated yet simple flavors of Greek cuisine. The harmonious marriage of the bold Xinomavro Wine and succulent pork results in a dish that is both timeless and contemporary, providing a delightful experience for the senses. Enjoy this dish with family and friends to celebrate the culinary richness of Greece.