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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