Pork with Trahana (fermented milk pasta)
Preparation time: 20 minutes
Cooking time: 55 minutes
- 1 kg (2.2 lbs) pork, cut in pieces
- 1 cup Messinian olive oil
- 2 large onions, finely chopped
- 2 tomatoes, diced
- 2 cups sour trahana
Wash and strain the pork meat. In a pot, sauté the onions and the meat in the olive oil. Add the diced tomatoes, salt and pepper to taste, and enough water to cover the meat. Let it simmer for about 40 minutes.
Once the meat is tender, add water if needed to cover the food and bring to the boil. Add the trahana and keep stirring so it doesn’t stick together. Simmer for 8-10 minutes and remove from heat.
Let it rest for half an hour before serving.
Top with myzithra cheese for extra taste.
Pork has protein of high biological value, B-complex vitamins, iron, zinc and selenium. It is also one of the best sources of magnesium and vitamin B12. Note, though, that it is also a source of saturated fats and cholesterol.
Trahana is rich in carbohydrates, natural fibres and vitamins, including B-complex vitamins, which are largely responsible for the development of the human body. It also contains large quantities of antioxidants, metals and trace elements, such as manganese.
Source: Voula Kyriakea
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