400 g. pork fillet, cut in pieces
freshly ground pepper
3-4 tbsp olive oil
1 onion, sliced
1 garlic clove, minced
150 ml beer
1 bay leaf
2 tbsp mustard
2-3 sprigs of thyme
1 tsp honey
100 ml water
150 g. DODONI halloumi, cut into cubes
¼ bunch of parsley, chopped
Slice the onion. Chop the parsley. Weigh the ingredients you’re going to use.
Heat half the olive oil in a pan or a wok. Saute the pork until well browned on all sides. Season with salt and pepper, while sauteing.
Move the pork to a dish and add the rest of the olive oil in the pan. Saute the onion for 2-3 minutes until it softens, add the garlic and keep sauteing for another 1-2 minutes.
Add the thyme and bayleaf, saute for 30’’ until the aromas come out and move the pork back to the pan.
Deglaze with the beer. Wait for the alcohol to evaporate for 2-3 minutes and add the water.
Lower the heat. Every once in a while stir the pan and let cook for 8-10 minutes until most liquid has evaporated.
Add the mustard and honey and stir the pan for 2-3 minutes so that a thick sauce forms.
When the sauce looks thick enough, add the DODONI halloumi and stir it in so that it slightly melts. Add the parsley, stir and remove from heat. Serve the pork saute hot.