Oven-baked pork with feta

Name: Oven-baked pork with feta - Emilia P.
Ingredients: 1 kg of pork meat; one onion; 2-3 cloves of garlic; one red pepper and one yellow; a bunch of parsley; 2 tomatoes and 2 tablespoons of thick broth; 300 g of feta; salt; pepper; oil.

Meat - Oven-baked pork with feta by Emilia P. - Recipia

Oven-baked pork with feta I have made this combination many times, especially when I have some pork in the fridge and some feta cheese at home. It's a simple, fairly quick recipe that works well for a main meal, especially if you want something hearty but don’t want to spend too much time in the kitchen. I like that you can use vegetables you already have and it doesn't require anything complicated. Quick Info Total time: approx. 1 hour Preparation time: 15-20 minutes Cooking time (including oven): 40-45 minutes Servings: 4-6 Difficulty: easy-medium Recipe type: main dish, suitable for lunch or dinner Ingredients 1 kg pork (can be shoulder, leg, or whatever you have on hand) 1 onion 2-3 cloves of garlic 1 red bell pepper 1 yellow bell pepper 1 bunch of parsley 2 tomatoes 2 tablespoons of thick tomato paste 300 g feta cheese salt pepper oil (for frying) Preparation Method 1. Cut the pork into suitable pieces, neither too small nor too large. Wash them well and let them drain a bit. 2. Heat a pan with a little oil and add the pieces of meat. Fry them over medium heat on both sides until they brown. They don't need to be fully cooked, just get a crust. 3. While the meat is frying, finely chop the onion and garlic. When the meat is browned, set it aside on a plate. 4. In the same pan (do not wash the pan), add the onion and garlic. Sauté them over low heat until softened, stirring occasionally. 5. Cut the bell peppers into small cubes. Add them over the onion and garlic and continue to sauté until the peppers soften as well, about 5-6 minutes. 6. Chop the parsley and add it at the end over the sautéed vegetables. Mix and let it cook for another minute. 7. Cut the tomatoes into cubes and mix them with the two tablespoons of tomato paste. Pour this mixture over the vegetables in the pan and let everything come to a boil. 8. Put the fried meat back in the pan over the vegetables. Season with salt and pepper to taste. 9. Add a glass of water (about 200 ml). Stir and let everything simmer over low heat for a few minutes, just enough to combine the flavors. 10. Pour everything into a heat-resistant dish (a Pyrex or whatever you have on hand). 11. Crumble the feta cheese by hand directly on top, covering the entire surface of the dish. 12. Place the dish in the oven at medium heat (about 180°C) and let it bake until the feta starts to brown nicely on top. This takes about 20-25 minutes, but keep an eye on it and don’t let it dry out too much. 13. Remove the dish and let it cool for a few minutes before serving. It is usually served with fried potatoes and a simple green salad. Why I make this recipe often I like to prepare this recipe because it doesn’t require complicated ingredients, and you can easily vary the vegetables depending on what you have. The pork absorbs the flavors from the vegetables, and the feta cheese on top brings everything together. It cooks relatively quickly for an oven dish and is quite filling for lunch or dinner. It’s especially suitable when you have guests or want something heartier. Tips and Variations Tips Use a large enough pan so that you don’t overcrowd the meat when browning it; otherwise, it won’t get a crust. If you have time, you can let the meat sit at room temperature for 10-15 minutes before cooking; it will brown more evenly. Substitutions You can substitute the colored bell peppers with any kind of peppers you have, even green ones. If you don’t have thick tomato paste, you can use a little tomato puree or just fresh tomatoes, but then use a bit more. Feta can be replaced with another type of saltier cheese, but the final texture will be different. Variations You can also add other vegetables, such as diced zucchini, if you want it to be lighter. For a spicier version, add a finely chopped hot pepper along with the sweet peppers. Serving Ideas I serve it with fried potatoes and green salad. It also goes well with mashed potatoes or even plain rice if you don’t feel like having potatoes. Frequently Asked Questions 1. Can I use another type of meat? Yes, chicken works too, but the cooking time should be reduced so it doesn’t dry out. 2. Can I prepare the mixture in advance and put it in the oven later? You can make the meat base with vegetables ahead of time and add the feta and bake just before serving if you want it fresh. 3. How salty is the recipe? Feta is quite salty, so I recommend adding salt carefully to the vegetables and meat to avoid it being too salty. 4. Does the feta melt or stay on top? Feta doesn’t melt completely; it browns and softens slightly while maintaining its shape. 5. Do I need to cover the dish in the oven? No, leave the dish uncovered so the cheese can brown nicely. Nutritional Values Approximately, per serving (out of 6 servings): Calories: approx. 400-450 kcal Protein: 30-35 g Fat: 25-30 g Carbohydrates: 7-10 g Values vary depending on the type of meat used and how much cheese or oil you actually add. It’s a recipe rich in protein and quite filling. Feta also adds fat but provides a good amount of calcium. Storage and Reheating If there are leftovers, it keeps well in the fridge for up to 2 days in a covered dish. I usually reheat it directly in the oven, covered with foil so it doesn’t dry out too much, or in the microwave on low power. I don’t recommend keeping it longer because the cheese and meat change texture. It’s best fresh.

Oven-baked pork with feta

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