Pork fritter with caramelized onions, whiskey & Cretan Graviera PDO Ripened

INGREDIENTS

800gr pork from neck or shoulder in small pieces

200gr Cretan Graviera PDO Ripened (7 months) Kalogeraki

2 whiskey shots

6 big onions

2 fullspoons butter

2 fullspoons vinegar

a bit of fresh thyme

olive oil

salt, pepper

FOR PORK MARINADE:

1/2 cup whiskey

1/3 cup brown sugar

2 fullspoons Worcester sauce

2 fullspoons dijon mustard

1 teaspoon garlic powder

2 fullspoons olive oil

 

IMPLEMENTATION

In a bowl add all marinade ingredients together with pork and mix weill with hands. Cover with a membrane and put in fridge for 6 hours or at least 1 hour.

Peel off the onions, cut in two and then in vertical slices ~2cm thick.

In medium heat put a pan with the butter and a bit of olive oil to melt, add the onions and a bit of fresh thyme, stir continuously with a wooden scoop and in medium to low heat continue for around 20' until onions are soft. Make sure you don't burn the onions (if needed lower more the heat).

Add  one whiskey shot and the vinegar and continue stiring until your onions turn golden and caramelized. Add salt.

Then take them off the pan and add the pork (without the marinade) to saute a few minutes from all sides until it gets the right color.

Add a second whiskey shot, let it evaporate and continue saute.

Then add the marinade too and 1 cup hot water, cover with a lid, lower the heat and let the pork cook slowly until it absorbs all broth.

Uncover the pan and in higher heat let it get color, try it for salt (add depending preference).

Take off the heat, put it in an oven pot/pan (except if you can use the same pan in oven), add the caramelized onions too and in between the Ripened Cretan Graviera PDO Kalogeraki cut in cube. In oven for 5-10' in 180C to let graviera melt and mix the flavors.

Serve as it is hot and enjoy!