1 kg pork leg or shoulder cut into cubes

150 μl. olive oil

2 chopped onions

1 sc. garlic melted

1 cup white dry wine

juice of 1 lemon

1 tbsp mustard powder

1 sachet 0.125g Yolk powder

1 kg dried oregano

1 tbsp corn flour



Heat the olive oil in a medium saucepan and sauté the meat for 5-6 minutes, all around, until golden brown. Add the chopped onion, garlic and leave to become transparent, for 3-4 minutes. Quench the meat with the wine and let it evaporate in half.

Add hot water, until the meat is half covered, add the yolk and the mustard. Cover the meat and let it boil until it softens and becomes a Turkish delight.

When the meat is soft, season with salt and pepper, add the oregano and lemon juice. Dissolve the corn flour in cold water and add it. Let it boil for a few minutes to get thicken