On Today's Menu: Pork Giouvetsi

First, let's get you speaking some Greek. Giouvetsi is pronounced you-VET-see. Even without the Greek accent, anyone will understand that you want the meat and orzo dish with tomato sauce.

As with any recipe, there are lots of variations depending on what part of the country it's made in and personal taste. This particular recipe is made on the stove top, but giouvetsi can also be baked in the oven. Some recipes call for onions and bell peppers. You can add anything to the recipe that you like. There are no rules, only guidelines. Pour a glass of wine, relax, and enjoy!

Here's what you'll need in the order you use it:

1 lb. of cubed pork, beef, lamb or chicken

2 Tblsp. olive oil

4 cups meat or vegetable broth, any kind is fine

1/2 cup tomato puree

2-3 garlic cloves, chopped

1-2 dashes Worcestershire Sauce

1-2 dashes Tobasco Sauce

Salt to taste

1 tsp. sugar

1 Tblsp. butter or olive oil

1 1/2 cups orzo (rice shaped pasta)

In a large pot, add olive oil and cubed meat. Sautee until meat is browned.
Add broth and tomato puree, stirring well, and bring to a gentle boil.
Add chopped garlic, seasonings, and sugar.
Reduce heat and simmer for 30 minutes or until meat is almost tender.

While meat is simmering, heat butter or oil in small frying pan.
Sautee the orzo a few minutes until lightly toasted.

When meat is nearly cooked, add the orzo and continue to simmer for 10 minutes or until the orzo is cooked to your liking. Stir occasionally and add a little water if needed to get the consistency desired. Some people like their giouvetsi thick, some like it with more sauce.

Serve hot with fresh ground pepper and grated parmesan or kefalotiri cheese.

Source:
Personal Experience
Another of my secret recipes