In a pot, heat half the olive oil and sauté the bacon with the mushrooms until they soften and release their aromas. Add the pork and stir gently to brown the meat on all sides.

Ingredients (6 servings):

• 1.5 kg pork (neck)
• 5 slices of bacon
• 2 rustic sausages
• 1 glass of white wine
• 2 cloves garlic
• 5 fresh oyster mushrooms, chopped
• ½ cup olive oil
• ½ tsp cumin
• Salt & pepper

Instructions (about 1.5 hours):

In a pot, heat half the olive oil and sauté the bacon with the mushrooms until they soften and release their aromas. Add the pork and stir gently to brown the meat on all sides. Then, add the garlic, cumin, and pepper, and deglaze the mixture with the white wine.
Allow the wine to evaporate over medium heat and then add a little warm water just enough to cover the meat. Lower the heat, cover the pot, and simmer for about an hour. In the last ten minutes, sauté the sausages with the remaining olive oil and add them to the meat. Add salt and let the food cook for another 10 minutes.
Enjoy!

Tip from Kostas Apostolakis:

If you want to intensify the flavor of this Bekri Meze, you can use 1.5 glasses of red wine instead of white, and add some tomato paste. This will give the dish a more intense "wintery" flavor that will make it even more delightful!