Corfu Pork Pastitsada | Tender Spiced Ragù with Pasta

Trim the pork shoulder, pat it dry with paper towels, and cut into larger cubes of approx. 3-4 cm. Finely chop the onion, and crush or mince the garlic cloves.

Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed pot over medium-high heat. Add the pork cubes and sear them all over until golden brown and nicely browned (approx. 6-8 minutes). If necessary, brown the meat in batches so it does not release too much liquid.

Add the finely chopped onion and garlic to the pot, then sauté together with the meat for 3-4 minutes until the onion turns translucent. Season with salt and freshly ground black pepper.