• Pork exohiko (My Greek Table)Source: My Greek Table

This is a lovely recipe for a dinner party, served wrapped in little parcels, which are like gifts for your guests.






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  • 1 kg (2 lb) boneless shoulder of pork
  • 2 tbsp Greek or Dijon mustard
  • 1 lemon (preferably organic), zest finely grated
  • 30 ml fresh lemon juice
  • 45 ml white wine
  • 45 ml extra virgin Greek olive oil
  • 10 cloves garlic
  • 10 dried sage leaves
  • salt and pepper
  • hot paprika to taste, optional
  • 8 fresh rosemary sprigs (7-10 cm/ 3-4 inches each)
  • 1 leek, trimmed, washed well and cut into thin rings
  • 1 celery stalk, trimmed and coarsely chopped or diced
  • 12 x 2.5 cm (1 in) cubes of Greek kefalotyri or kefalograviera cheese

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Rinse and pat dry the pork and set aside.

2. In a medium-size metal bowl, whisk together the mustard, lemon juice, wine and olive oil. Toss the pork pieces in this mixture. Let stand, covered and chilled, for 1 hour.

3. Cut four pieces of baking (parchment) paper large enough to hold the pork pieces. Set aside.

4. Using a mortar and pestle, grind together the garlic and sage leaves.

5. Preheat the oven to 180°C (350°F).

6. Using a slotted spoon, transfer the pork to a bowl and pat dry. Season generously with salt and pepper and toss in the garlic-sage mixture.

7. Place equal portions of pork pieces inside each of the pieces of baking paper. Sprinkle well with the hot paprika, if using. Sprinkle with the lemon zest. Place two rosemary sprigs over the meat. Divide up the leeks and celery and spoon them evenly over the pork. Add the cubes of cheese to the package. Drizzle in a little of the marinade.

8. Fold the long sides of the parchment over the pork and then bring the two ends together, rolling at the edges, to close the parcel. Secure closed with kitchen string and place on a lightly oiled baking pan. Sprinkle a little water over the parcels.

9. Bake the parcels for 1 hour 45 minutes, until the pork is tender. During cooking, sprinkle more water in the pan and over the parcels, to keep the meat moist.

10. Remove from oven and serve. Take care when opening parcels, as the steam escaping is very hot.