Whole wheat orzo HELIOS with braised pork in mavrodaphne wine
- 250 g HELIOS Whole Wheat Orzo
- 750 g pork shoulder, cut into small pieces
- 50 ml Kalamata olive oil
- 1 onion, finely chopped
- 1 yellow pepper, diced
- 100 g Kalamata dry Myzithra
- 375 ml Mavrodaphne wine of Patras
- 2 tomatoes, grated
- Freshly ground pepper
Season the meat well with salt and pepper.
Heat the olive oil in a wide-bottomed pan over a high heat (setting 9). Add the meat and brown on all sides.
Add the onion and pepper and continue to sauté until slightly softened. Pour in all the Mavrodaphne wine and, after 2 minutes, add the grated tomato.
Bring to the boil then turn down the heat, (to 3), cover and leave to simmer for around 30 minutes until the meat is tender.
Uncover and add 2 teacups of boiling water. As soon as it returns to the boil, add the orzo and cook, stirring continuously, until the pasta has softened (approximately 13 minutes).
Serve immediately sprinkled with grated Myzithra cheese.