Preparation Time 25 min
Cooking Time 45 min
Persons 5


Marinate the figs and prunes into red wine for 5-6 hours. Wash the pork meat and let it drain. Pour ½ cup of olive oil in a saucepan and sauté the meat until it turns golden brown. Then add the onions and garlic cloves and sauté along with the pork. Sprinkle a little corn flour on top of the meat and pour the wine, add the bay leaves, pepper, salt and olive oil. Bring to boil, reduce heat and let it simmer. Then add the figs cut in half and the plums along with their marinade. Cook for a while over low heat. Accompany with Greek noodles or trahanas.

Nutritional value:

Pork provides high biological value protein, B-complex vitamins, iron, zinc and selenium. It is also one of the most important food sources of magnesium and vitamin B12. It should be noted, though, that it is also a source of saturated fat and cholesterol. Dried figs are an important source of carbohydrates and fiber, antioxidants, calcium, phosphorus and iron.

Source: Antonia Dikaiou


  • 1500 gr of pork (cut into bite-sized pieces)
  • 1 teacup of olive oil
  • 3 cups of red wine
  • 2 bay leaves
  • 3-4 small onions cut in half
  • 2 garlic cloves
  • 2 tablespoons of corn flour
  • 15 dried figs
  • 10 pitted prunes
  • freshly ground pepper