Greek pork stifado | Juicy red wine stew

Cut the pork shoulder into 3-4 cm cubes, then season generously with salt and pepper. Peel the shallots and leave them whole (or cut larger ones in half). Finely chop or crush the garlic cloves.

Heat 2 tbsp of olive oil in a heavy-bottomed pot or Dutch oven. Over high heat, sear the pork cubes in batches until golden brown all over (approx. 6-8 minutes), then transfer them to a plate.

Pour another 1 tbsp of olive oil into the pot, add the whole shallots, and sauté over medium heat for 4-5 minutes until lightly caramelized. Add the garlic and tomato paste, then stir for 1 minute.