Giouvetsi with pork!!!

Vasso’s giouvetsi

I taught myself making giouvetsi. It’s my own recipe, athough it’s not that different from the traditional one. It’s just that I am affected from the corfiat kitchen so I cook it with lots of spices.

greek giouvetsiIngredients:

1 kilo pork, in small pieces

(of course you can do it with calf as usual)

1 grated onion

3-4 tablespoons tomato puree

(or fresh grated tomatoes)

1/2 tea cup red wine

1/2 packet orzo medium

olive oil





red sweet pepper

black pepper


a little ketsup

grated cheese


Usually giouvetsi is cooked with beef. But beef needs more time to get ready (unless you use a pressure cooker), when I don’t have the time, I cook it with pork, that needs less boiling time. Fry the onion with the oil until it gets soft and brownish. We add the pork and fry it as well, 2-3 minutes from each side, until it gets brown. We pour the wine. Add the tomato puree, the salt, the pepper, and all the spices (small portions). Add warm water (so that the meat is covered), and a tablespoon of ketsup and boil it in medium heat until it softens. Empty the sauce and meat in a Pyrex or a terrine. Add the orzo, make sure it is well spread in the Pyrex / terrine, and a bit of grated cheese. Blend a little and put grated cheese on top as well. Put it in the oven in 180 degrees for 30 minutes (add water if needed).

Bon appetit!

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