THIS IS my sister
In the old days, pieces of meat in covered pots were probably taken to a communal oven for baking or baked on special occasions in the wood-burning bread oven of the house. Since wood is not plentiful on the bare Greek islands, these ovens were fired only once a week to bake bread, then other foods were cooked in the cooling oven after the bread was removed.
Serve with Roasted Potatoes with Garlic, Lemon and Oregano. Freeze any leftover sauce to use with pasta.
In a small bowl, combine the oil, garlic, thyme, oregano, pepper or pepper flakes and salt. Rub the garlic mixture all over the pork. Place the pork in a Dutch oven just large enough to hold it snugly, cover with aluminum foil and then the lid and refrigerate overnight, or up to 24 hours.
Remove the aluminum foil from the Dutch oven, replace the lid and
Remove the pork from the oven, cover and let rest for 1 hour to develop the flavors.
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