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!
