Χοιρινό φλαμαντζέρι με θυμαρίσιο μέλι (Μαγειρεύω Κυπριακά 2012-2013). Πηγή: Στάλω Λαζάρου.
Traditional Cypriot ingredients, such as wild asparagus and smoked hiromeri, accompany this modern pork dish.
Name - Recipe
Χοιρινό φλαμαντζέρι με θυμαρίσιο μέλι.
1 kg of pancetta
4 tbsp of thyme honey
2 green Troodos apples
8 small potatoes
4 sprigs of fresh rosemary
12 fresh wild asparagus
4 thin slices of smoked hiromeri
½ glass of olive oil
Salt
Pepper
Season the pork pancetta with salt and pepper and brush it with honey. Put it in a baking pan with the green apples (peeled and sliced). Bake in the oven at a low temperature (150°C) for about 1½ hours. Wash the potatoes well and cut them in half. Put them on a baking tray, add a few sprigs of rosemary, a pinch of salt and pepper and drizzle with olive oil. Bake the potatoes in the oven until they are soft and cooked. Roast the wild asparagus in hot salted water and, after draining them, roll them into bundles using the hiromeri slices. Serve by beautifully combining the ingredients of the dish. (Christiana Vouzouni, Cooking Cypriot food 2012-2013)
Baking in the oven.
Boiling.
The meat should not be cooked for more than 1½ hours to remain succulent (Christiana Vouzouni, Cooking Cypriot food 2012-2013).
Additional information and bibliography
Recording: Christiana Vouzouni (14 years old, student of the Gymnasium of Ipsonas) from the narration of Andreas Vouzouni (38 years old, Ipsonas). Cyprus Food and Nutrition Museum (2014). Cooking Cypriot food 2012-2013 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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