Sheet-Pan Crispy Pork Pastitsada
Cubed pork shoulder crisped on a sheet pan with tomato-wine sauce, pearl onions, and olives — the weeknight shortcut to Greece's most iconic pork braise. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lb pork shoulder, cut into 1.5-inch cubes
- 1 cup pearl onions, peeled
- 1 can (14 oz) canned crushed tomatoes
- ¾ cup dry red wine
- ¾ cup kalamata olives, pitted
- 2 tbsp tomato paste
- 1.5 tsp dried oregano
- 3 tbsp olive oil
Instructions
- 1
Pat pork dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 2
Working in batches, sear pork 2–3 minutes per side until edges are golden brown. Transfer to a plate.
- 3
Add pearl onions to the same skillet, cook 2 minutes until lightly browned, then stir in tomato paste and oregano until fragrant, ~30 seconds.
- 4
Pour in wine and crushed tomatoes, scraping up any browned bits. Return pork and add olives, then bring to a simmer.
- 5
Reduce heat to medium-low and simmer uncovered for 8–10 minutes until sauce thickens and pork is tender throughout.
- 6
Taste and adjust salt and pepper. Serve hot over rice or crusty bread.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- chef's knife
- tongs
- wooden spoon
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