Preparation Time 25 min
Cooking Time 50 min
Persons 5


Mix two tablespoons of salt and thyme with two or three tablespoons of vinegar. Rub the mixture on the pork covering it all and leave it at a cool place for two hours. Next, make holes on the meat and place one garlic clove and a plum in each hole. Put meat in a dutch oven. Add the leek and the rest of the plums. Pour the rest of the vinegar, olive oil and the wine. Cover and braise in the oven for 2 hours. When cooked, cut the meat in slices and serve with the plum sauce.



Nutritional value

Pork meat contains high biological value protein, B complex vitamins, iron, zinc, and selenium. It actually constitutes one of the best sources of magnesium and B12 vitamin. However, it also is a source of saturated fat and cholesterol. Plums add fiber, vitamins and minerals to the dish.


Historical background

This dish goes back three generations.


Source: Athanasia Koutsogeorgopoulos


  • 2 kg of wild boar with some fat
  • 12 dried plums
  • 6-7 garlic cloves
  • 1 leek, cut into rings
  • ½ cup of olive oil
  • 1 cup of Papadimitriou balsamic vinegar
  • 2 cups of wine
  • 1 teaspoon of thyme from Taygetos
  • salt and pepper