Baked Pork with Cheese

Ingredients

• 600 g pork (e.g., shoulder)
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 4 tbsp olive oil
• a handful thyme
• 150 g feta (45% fat in whole milk)
• 2 carrots
• 1 small zucchini
• 2 red bell peppers
• 3 medium waxy potatoes
• 2 Garlic cloves
• 8 tbsp yogurt (3.5% fat) (20 g each)

Instructions

1. 1.

   Rinse the pork under cold water, pat dry and cut into bite‑size pieces. Mix with lemon juice, salt, pepper and 2 tbsp oil. Wash thyme, shake dry, set aside half of the stems, strip leaves from remaining stems and add to the meat mixture. Cover and marinate.

2. 2.

   Meanwhile cut feta into four equal pieces. Peel carrots and slice. Clean zucchini, wash, halve lengthwise and slice. Clean bell peppers, wash and cut into bite‑size pieces. Peel potatoes and roughly cube. Peel garlic and mince small.

3. 3.

   Melt 1 tbsp oil in a pan and sauté carrots and potatoes over medium heat for about 10 minutes, turning occasionally until half cooked. Add bell pepper, zucchini and garlic, cook 1–2 minutes more, remove from heat and season with salt and pepper. In another pan heat remaining oil and brown pork over medium heat for about 5–6 minutes until also half cooked.

4. 4.

   Combine pork and vegetables and spread on four sheets of parchment paper. Place one feta piece on each sheet, sprinkle remaining thyme. Seal the parchment into parcels and tie with kitchen twine. Arrange on a baking tray and bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 1 hour until tender. Meanwhile whisk yogurt smooth and serve in bowls. Take baked pork with cheese out of the oven, open parcels onto plates and serve with yogurt.