Taste of Cyprus Local Food Slow-roasted pork pancetta with kolokassi purée

Slow-roasted pork pancetta with kolokassi purée

Place the pork with the wine, carrot, celery, coriander and chilli flakes in a non-metallic bowl and keep covered in the fridge for at least 24 hours (48 hours would be better).

Preheat the oven to 140°C. Drain the meat and keep the marinade.

Warm 2 tablespoons olive oil over high heat and sauté the meat until well browned all over. Place the contents of the pan in an ovenproof dish, removing some of the fat. Cover with foil and cook in the oven for 3 hours.

Remove from the oven, put the meat in a clean glass dish, covering with a second glass dish that fits inside the first one. Place weights on top (like full jars for instance), so that it presses down on the meat. Keep in the fridge till it cools down.

Meanwhile prepare the kolokassi purée: warm the olive oil in a pan and sauté the kolokassi with the onion, celery and tomato paste until the onion wilts and starts to brown. Add the stock or water and bring to a boil. Lower the heat, cover and simmer until the kolosassi softens. Remove and blend in a blender or food processor, together with the lemon juice, until it becomes a smooth paste. Check the seasoning.
Put the reserved marinade from the meat in a small pot and simmer till it reduces to around 1/3 of its volume. Strain the sauce and keep warm.
Remove the meat from the fridge, cut into cubes and sauté in a little olive oil until nicely browned.
Serve the meat over the purée, and accompany with its sauce. Garnish the plates with celery leaves, and sautéed peeled and de-seeded tomato slices.


700g pork pancetta
(bacon without bones)
1 cup red wine
1 carrot, peeled and sliced
1 celery stalk, chopped
1 tbsp coriander seeds, crushed
½ tsp chilli flakes
Salt, pepper

Kolokasi purÉe:

400g kolokassi, peeled
and cracked into bite-sized pieces (approximately 500g unpeeled)
1 onion, finely chopped
1 celery stalk,
finely chopped
2 tbsps olive oil
1 tbsp tomato paste
1 cup stock or water
Juice of ½ lemon
Salt, pepper

Top Stories

234 new PCR cases announced on Monday

The Health Ministry also announced 234 new Coronavirus cases out of 5,167 PCR tests on Monday 23 November and another 70 out of 5,665...

Mobile emergency medical unit in Thessaloniki

The General Staff of the Army is proceeding with the creation of a mobile emergency medical unit in the courtyard of the 424 General...

State Health Organization: 170 nurses hired

The State Health Services Organization (OKYpY) noted that so far 170 nurses have been asked to sign contracts. This was said in reply to...

Negative record of confirmed COVID-19 cases from rapid tests in Fanagusta

Famagusta seems to have a negative record of confirmed COVID-19 cases found by antigen rabid tests, compared to other towns. From 16 November, when the...

yprus trade deficit declines in January – August 2020, affected by Covid-19

Cyprus’ trade deficit for the period of January – August 2020 declined by an annual 11.5%, with trade affected by the coronavirus pandemic. According to...


Squash soup

Ingredients: 1 kg pumpkin, cut into small cubes, approximately 5 cups 2 medium (400g) sweet potatoes, cut into cubes, approximately 2 ½ cups 1 chopped leek, only...


No visit to Cyprus is complete without enjoying the traditional meal of many small dishes known as ‘meze’. This large feast, which has been a...

Prawns with fried cheese, barley shaped pasta

Put the barley shaped pasta into a small pan with salted water, bring to a boil and when tender, drain. Peal the prawns leaving...

Salmon and shrimp sheftalies

Mix all ingredients for tabbouli in a bowl and keep to one side so flavours can combine. Prepare the sheftalies: wash and soak the casing...