As with all Cretan dishes, a simple recipe using local herbs, this time sage, freely available on the hills around Crete. Delicious!
1 kilo of boneless pork
4 medium sized courgettes
2 onions, chopped
120 ml olive oil
1 sprig of fresh sage (or 1 teaspoon dried)
225 ml white wine
2 large tomatoes skinned & chopped or grated
2 cloves of garlic, crushed
100 ml water
Skin and chop the tomatoes finely. Alternatively, cut the tomatoes in half and use a grater to separate the flesh from the skins.
Cut the pork into fairly decent sized chunks. Heat the oil in a large pot until smoking and brown the meat all over in the oil. Take the meat out, turn down the heat and brown the onions in the pot. Add the garlic and stir for a minute or so. Pour in the wine, then add the tomatoes, water and season with salt and pepper.
Top and tail the courgettes and add to the pot. Cover and simmer for about 1 - 1½ hours, or until the meat is very tender. Add the sage and cook for another 5-10 minutes.
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