500g pork cut into cubes
3 – 4 dried figs
100g PAPATHANASIOU Kefalotyri cut into small cubes
5-6 garlic cloves, finely chopped
1 glass dry white wine
2 onions, finely chopped
Juice of one orange
2-3 tbsp olive oil
Freshly ground pepper
Pour the olive oil in a pan over heat. Once the oil is heated, add the meat and brown until golden-red on all sides. Add the onion and garlic and continue browning while constantly stirring until soft. Pour in the wine and boil until the liquid is reduced.
Season with salt and pepper and add the dried figs, cut into fours. Add some water and continue cooking until the meat is soft and ready. Five minutes before the end, pour in the orange juice and wait until it becomes a wonderful sweet-and-sour sauce. Quickly remove from the heat before it caramelises or burns, and add the cheese cubes.
Serve the pan fry hot with fresh parsley.