Pork Pouches with Potatoes, Peppers and Onions (Exohiko)

Method7 steps · about 3 hr 53 min

1. 1

   Step 1: Cut the 1 kg boneless pork leg into portions and pat dry. In a large bowl mix it with the 2 chopped red onions, 3 chopped sweet peppers, 3 garlic cloves, 2 tbsp mustard, ½ cup dry white wine and ½ cup extra virgin olive oil. Season with some of the divided salt, freshly ground pepper and the 1 tbsp dried oregano.

   Uses 1 kg boneless pork leg, cut into portions · 2 red onions, roughly chopped · 3 sweet peppers: yellow, red and green, roughly chopped · 3 garlic cloves, finely chopped · 2 tbsp mustard · ½ cup dry white wine · ½ cup extra virgin olive oil · Some salt for the pork marinade

2. 2

   Step 2: Preferably cover the pork and vegetable marinade and refrigerate for 1–2 hours to absorb the flavours. If omitting this optional marinating rest, proceed directly to preparing and filling the pouches.

   Optional refrigerated marinating rest · 120 minUses Complete raw pork and vegetable marinade

3. 3

   Step 3: Cut the 3 large potatoes into slices or wedges about 0.7 cm thick. Cube the selected 150–200 g hard cheese. Preheat the oven to 180°C.

   Uses 3 large potatoes, sliced or cut into wedges about 0.7 cm thick · 150–200 g kefalotyri, graviera or another hard yellow cheese, cubed; choose one

4. 4

   Step 4: Cut large pieces of oven-safe greaseproof paper, big enough to enclose the filling. In the centre of each piece put 3–4 prepared potato slices or wedges and season with some of the remaining divided salt. Add a portion of the same raw pork-and-vegetable marinade, including some of its juices, and top with some of the prepared cheese cubes.

   Uses Oven-safe greaseproof paper for making large food pouches · 3–4 potato slices or wedges per pouch · Additional salt for the potatoes · Raw pork, vegetables and their marinade juices for one pouch · Some of the 150–200 g prepared cheese supply per pouch

5. 5

   Step 5: Gather each paper piece crosswise above its filling and tie tightly with kitchen string. Repeat the filling and tying with the remaining pork marinade, potatoes and cheese, using the same divided supplies for the whole batch. Place the closed pouches on a baking tray.

   Uses Filled paper pouches awaiting tying · Kitchen string for tying the pouches · Remaining raw pork, vegetables and marinade juices · Remaining prepared potato slices and selected cheese cubes

6. 6

   Step 6: Bake the closed pouches in the preheated 180°C oven for about 85–90 minutes. Carefully open one pouch to check that the potatoes are tender and a thermometer in the thickest pork portion reads at least 63°C / 145°F. Continue baking if necessary to meet those endpoints.

   Bake pork pouches in the preheated oven · 90 minUses Entire tray of filled and tied raw-pork pouches

7. 7

   Step 7: Remove the cooked pouches from the oven and let the pork rest for at least 3 minutes. Cut the kitchen strings and open the pouches carefully, letting hot steam escape. Serve the complete batch as five to six portions.

   Rest cooked pork before opening and serving · 3 minUses Fully cooked pork-and-vegetable pouches