Krassáto - braised pork with white wine, carrots and celery

   

  Wine is widely used in cooking all over Europe,  red wine mostly, and, as expected, such
recipes have been developed in wine producing regions. In the Peloponnese we grow both
red and white varieties of grapes, either  local or French, but where I live white is the most often cultivated . This is true of our own  family vine yard as well.
     We often use wine in cooking just for ''seasoning'' although there are recipes like the one presented here where wine is the star ingredient. Wine gives both taste and moisture to meat and you should never worry about the alcohol since it evaporates during cooking.

     Wine is called krasi in Greek, so a dish with wine as the key ingredient is called ''krassáto''.
I use a dry white wine from the local variety ''roditis'' but you can use your own
favorite  white wine, keeping in mind to buy an extra bottle for serving. And something
important to remember:  never use in cooking a wine that you wouldn't want to drink!

Krassáto , serves 4

1200gr pork loin, or any other soft part cut in individual portions.
1 onion chopped
200gr olive oil
300gr white wine
2 carrots peeled and chopped
1 celery stalk chopped
salt and pepper to taste
1 litre water

In a heavy skillet over medium heat, add the olive oil and, when hot enough, fry the meat
on both sides until lightly browned. Remove the meat from the pan and set
aside.
In the same skillet in which you fried the meat add the onion and cook until it has wilted; then add carrots and celery and cook for a few minutes more, stirring occasionally. Pour the wine in the skillet and simmer until the wine has been reduced by half.
Return the pork to the skillet, pour in the water, season with salt and pepper and cook covered with the lid for 40-50 min or until soft.
Serve hot with fried potatoes or rice.