Sweet and Sour Pork with Dried Figs and Carob Syrup

Discover the dishes that brought Cokones into the spotlight! These recipes have been featured on popular TV shows, showcasing the richness of Cypriot flavors and the creativity behind our cooking classes. Try them at home and experience the magic that captivated audiences across Europe.

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This recipe draws inspiration from the ancient Greek and Cypriot tradition of sweet and sour cooking, known as “Oxynoglyko Mageireia.” By combining ingredients such as carob syrup, dried figs, raisins, and pomegranate juice, this dish delivers a symphony of flavors—sweet, tangy, and aromatic.

Cypriots have historically used pomegranate juice in place of lemon juice for sour notes, showcasing the island’s resourceful use of local produce. The carob syrup, often referred to as “black gold,” adds a deep, earthy sweetness that perfectly complements the tender pork and the warm spices of cinnamon and cumin.

Paired with taro puree or rice with vermicelli, this dish offers a taste of tradition with a modern twist. It’s a flavorful journey through Cypriot culinary history, bringing ancient techniques and ingredients to your table.

Try it and savor the essence of Cyprus in every bite!

We invite you to try this delicious dish and experience the flavors that our island can offer. Don’t forget to share your thoughts with us – we’d love to hear if you enjoyed it!

Let me know if you’d like further tweaks or additional details!

Rating: 1 out of 5.

Sweet and Sour Pork with Dried Figs and Carob Syrup

Cokones
A dish inspired by the sweet and sour flavors of ancient Greek and Cypriot cuisine. This pork recipe blends dried figs, raisins, cinnamon, and carob syrup with pomegranate juice, creating a rich, aromatic dish. Serve it with taro puree or rice with vermicelli.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Cypriot, Greek
Servings 8

Equipment

  • 1 pots
  • 1 Frying pan

Ingredients
  

  • 1 kg Pork (half shoulder, half belly) or tenderloin
  • 7 Dried figs
  • 6-7 Dried prunes (or apricots)
  • 50 gr Raisins
  • 2 Cinnamon sticks
  • 2 Bay leaves
  • 60 gr Almonds (or walnuts)
  • 50 gr Sesame seeds
  • Olive oil
  • 1 small cup Carob syrup Cypriot coffee cup
  • 150 ml Pomegranate juice
  • Water may not need
  • Salt
  • Pepper
  • Cum
  • 3 Big onions cut in quarters (or pearl onions)

Instructions
 

  • Sauté the figs and prunes in a non-stick pan for 1 minute.
  • Add the raisins, cinnamon, bay leaves, almonds, and sesame seeds, stirring until the sesame and almonds are toasted.
  • Add the olive oil and pork, cooking for about 5 minutes.
  • Stir in the carob syrup and water (if needed).
  • Simmer until the pork is tender, and the liquid reduces by half.
  • Add the pomegranate juice and cook for another 5 minutes.
  • Season with salt and pepper.
  • Serve with taro puree or rice with vermicelli.
Keyword cokones, festive, figs, pomegranate, pork, sweet and sour