In a large pan, heat half of the olive oil and caramelize the pork, making sure to turn it constantly to form a nice crust on all sides.

Pork with Oregano and Onions

• 1.5 kg pork, cut into large pieces
• 2 kg onions, sliced 
• ½ kg white wine 
• 1 vegetable bouillon cube 
• 1 cup olive oil 
• 1 tablespoon oregano 
• Salt & pepper

Instructions (about 2.5 hours):

In a large pan, heat half of the olive oil and caramelize the pork, making sure to turn it constantly to form a nice crust on all sides. Meanwhile, in another pot, heat the remaining olive oil and add the onions. When the onions caramelize and soften, add the pork and white wine.
Cook the mixture over medium heat, stirring often, until the wine evaporates and the liquid is fully absorbed. Then, add the vegetable bouillon dissolved in about 1 liter of hot water. Lower the heat, cover the pot, and let the dish simmer for about 2 hours, or until the pork is tender. Once the meat is ready and tender, remove from heat and add salt, pepper, and oregano. Stir, and your dish is ready to serve! Enjoy your meal!

Tip from Kostas Apostolakis:

To accompany the pork with oregano, serve it with a fresh village salad, fried potatoes, and a glass of cool white wine. If you like, save a bit of the caramelized onions and mix it with some red pepper and yogurt. Spread the mixture on slices of warm bread, and your guests will be delighted!