1 kg pork neck
2 glasses of wine
olive oil
1/2 tsp. oregano και 2-3 fresh sprigs
1 tbsp. marjoram και 2 fresh sprigs
5-6 bunches of malotira
2 bunches of fresh thyme
1 glass of broth
1 onion
1 clove of garlic
100 gr. Amarino


Deep fry the onion and add the meat. Put the whole garlic clove and, after they all get a golden color, wipe with the wine. Cover and bake on low heat. Check the liquids and, if necessary, add broth. Remove the garlic and add our herbs and another glass of wine. Salt, pepper and bake until meat is ready, in the last five minutes we take some juice from the pan and dissolve Amarino. Add it to the meat and mix well. Fry potatoes and serve!

Eva Parakentaki

Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!