Heat the olive oil in a wide pot and sauté the onions with the mushrooms until they soften. Add the pork and let the mixture caramelize over medium heat.

Ingredients (8 servings):

• 2 kg pork neck, cut into bite-sized pieces
• 2 medium onions, finely chopped
• 1 tsp honey
• ½ kg fresh chopped mushrooms
• ½ cup olive oil
• ½ liter orange juice
• Salt & pepper

Instructions (about 1.5 hours):

Heat the olive oil in a wide pot and sauté the onions with the mushrooms until they soften. Add the pork and let the mixture caramelize over medium heat. Deglaze with the orange juice, and once it starts heating, add the honey, stirring gently and steadily.
Once you notice the liquid starting to evaporate, add some warm water to cover the meat, and let it cook over low heat for about an hour, with the lid on. During cooking, check and add more water if necessary. When the meat is tender and easily pierced with a fork, it is ready. Let it rest for about 15 minutes before serving with white wine.
Enjoy!

Tip from Kostas Apostolakis:

If you add a little extra water, you can keep some of the juice in a bowl. Fry potatoes cut into round slices, and once they’re ready, pour the juice from the pork over them, and top with some grated kefalotyri cheese. You’ll never have leftover potatoes at the table!