Ingredients
- 1.5 kg pork neck, cut into portions
- 10 white mushrooms (or any other type), sliced
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- Juice of 2 lemons
- Salt
- Pepper
- Olive oil
- 500g pasta
- 150-200g grated myzithra cheese
Instructions
- For the Pork and Mushrooms:
- Heat olive oil in a pot over medium heat and sear the pork until browned. Remove the pork and set it aside in a bowl.
- In the same oil, sauté the onion and garlic until soft. Return the pork to the pot, sauté everything together for another 2 minutes, then add the lemon juice.
- Add salt and enough water to just cover the pork.
- Cover the pot and simmer for 1 hour, or until the pork is tender, adding more time if necessary. Cook until the dish is mostly left with just the oil and little liquid.
- Ten minutes before turning off the heat, add the mushrooms to cook together with the pork. Just before finishing, season with pepper.
- For the Pasta:
- Boil the pasta in salted, boiling water for 15-20 minutes, or until your desired doneness. Drain and return it to the pot.
- In a pan, heat the desired amount of olive oil. When hot, add the grated myzithra and toast it until golden brown.
- Toss the toasted myzithra with the pasta to evenly coat it.
Serve the pasta hot, with the lemony pork and mushrooms on the side. Enjoy!
Learn More About Meat’s Importance!
Curious about the role of meat in a balanced diet? Click here to discover on DeliciousPath why meat is essential for your health and how it contributes to a nutritious lifestyle.
