An authentic mum’s recipe for Sunday family gatherings – enjoy it with a glass of Zivania! It may take a little more planning ahead, but the delicious taste and deep aromas will definitely reward you and take you on a journey!


  • 1 ½ kg pork for roasting, tied
  • 1 celery stick, finely chopped
  • 1 onion, finely chopped
  • 1 carrot, diced
  • 1 garlic clove, sliced
  • 3 tbsp. olive oil
  • 2/3 cup white wine Playia White Dry
  • 3 tbsp. “Oenou Yi” Zivania
  • 1 tbsp. black pepper corns
  • 2 bay leaves
  • 2 cloves
  • 1 cinnamon stick
  • 3 thyme springs
  • 1 rosemary sprigs
  • 1 ½ cup vegetable broth
  • salt and pepper


  1. Preheat the oven to 180°C and season the pork.
  2. Heat the oil in an oven-proof large saucepan (Dutch oven) with a lid.
  3. Sear the pork until well browned, on all sides.
  4. Remove the meat and add the carrot, celery, onion and garlic in the same pot.
  5. Sauté, stirring, until they start to soften.
  6. Return the meat to the pot and turn up the heat.
  7. Pour over the Playia White Dry and “Oenou Yi” Zivania, let it boil for 1-2 minutes and turn the meat over.
  8. Add the peppercorns, cloves, cinnamon, bay leaf, thyme and rosemary and half the vegetable broth.
  9. Close the pot and transfer it to the oven.
  10. Cook for about 1.5-2 hours, turning over the meat twice and adding extra vegetable broth each time.
  11. Serve with rice or pasta and a shot of chilled “Oenou Yi” Zivania.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.