Giouvetsi with pork and feta

By Maria Panayi

Ingredients

• ½ kilo pork
• 6 tablespoons olive oil
• 1-2 fresh chopped onions
• 1 clove of finely chopped garlic
• 2 red peppers cut into squares
• 5 medium mushrooms cut thin
• ½ cup dry white wine
• 1 pack (500g) orzo
• 3/4 cup concentrated tomato juice
• 2 vegetable cube vegetable broths
• 1 piece (250g) feta cheese
• Fresh basil finely chopped
• Salt and pepper

Method

Step 1:

Ask your butcher to cut the pork in small cubes.

Step 2:

Preheat the oven to 180 ° C.

Step 3:

In a pan, pour 4 tablespoons of olive oil and then put the pork in.

Step 4:

Add very little water until the pork gets warm.

Step 5:

With a pruning ladle, remove the pork and leave it in a glass dish.

Step 6:

Put the onion and garlic in the saucepan and sauté. Add the peppers and mushrooms.

Step 7:

When they wither, add the cube of vegetable broth and quench with the wine.

Step 8:

Next, pour the tomato juice and boil the food until the sauce becomes tight.

Step 9:

Add a little fresh basil, salt and pepper and then pour the pork into the pan and stir.

Step 10:

At the same time, add 2 tablespoons of olive oil in a medium pot and cook the orzo to get some color.

Step 11:

Next, add plenty of water and the vegetable cube and boil the orzo until it becomes soft.

Step 12:

Then, pour it into a strainer over a bowl and keep the broth.

Step 13:

In a fireproof pan, put the pork and the orzo and stir well to mix the ingredients.

Step 14:

Cut the feta into cubes and add it to the food gently stirring with a spoon to avoid dissolving it.

Step 15:

Bake the food in the oven for about half an hour.

Step 16:

If necessary, add 1 cup of broth.