Ikarian Braised Pork with Honey, Orange and Rosemary
"On the Greek island of Ikaria, cookbook author Diane Kochilas shows us how to make this easy, crowd-pleasing, savory-sweet braised pork...."
INGREDIENTS
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5-6 pounds boneless pork shoulder, trimmed, cut into 2-inch chunks and patted dry
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Kosher salt and ground black pepper
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¼ cup extra-virgin olive oil
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1 large red onion, halved and thinly sliced
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1 cup dry white wine
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2 tablespoons minced fresh rosemary, divided
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3 bay leaves
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2 teaspoons dried oregano
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1 tablespoon fennel seeds
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½ cup honey (see note), divided
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1 tablespoon grated orange zest, plus ½ cup orange juice
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3 tablespoons finely chopped fresh oregano
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2 tablespoons cider vinegar
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