This authentic Greek Xoirino Kleftiko (also known as Exohiko) wraps tender pork and vegetables into delightful parchment pouches.
A beloved rustic dish that takes just 20 minutes to prep, these individually wrapped portions steam to perfection in 85 minutes.
Each parcel unveils a mouthwatering combination of pork, potatoes, peppers, and onions that meld together for a truly memorable Mediterranean meal.
Perfect for family dinners or entertaining guests, this time-tested recipe stays true to traditional Greek flavors while offering an impressive presentation.
Ingredients
- Pork: 1 kg boneless leg, cut into portions
- Vegetables: 2 red onions (roughly chopped), 3 mixed peppers (roughly chopped), 3 garlic cloves (finely chopped)
- Potatoes: 3 large ones, sliced into wedges (0.7cm thick)
- Cheese: 150-200g kefalotyri or graviera, cubed
- Liquids: 1/2 cup extra virgin olive oil, 1/2 cup dry white wine
- Seasonings: 2 tbsp mustard, salt, pepper, 1 tbsp dried oregano
- Wrapping: Grease proof paper and kitchen string
Instructions
- Marinate: Place pork, onions, peppers, garlic, and mustard in a bowl. Add wine, oil, and seasonings. Let rest 1-2 hours in fridge for best flavor.
- Prepare Components: Slice potatoes and cube cheese while meat marinates.
- Assemble Pouches: Cut grease proof paper (30x45cm). Layer potatoes, seasoned meat mixture, and cheese cubes in center.
- Wrap: Gather paper edges crosswise, squeeze above filling, and secure tightly with kitchen string.
- Bake: Place pouches on baking tray. Cook at 180°C for 85-90 minutes until perfectly tender.
- Serve: Remove strings and present pouches as is, allowing each diner to unwrap their aromatic portion.
Cooking Techniques
The magic of this Greek dish comes from two simple but wonderful cooking methods: marinating and paper-wrapped baking.
When you let the pork rest in those tasty wine and herb flavors for 1-2 hours, you’re making the meat extra tender and flavorful.
The paper pouch method (called “kleftiko” in Greek cooking) is like creating tiny flavor bombs – all those amazing juices from the meat, cheese, and vegetables stay trapped inside, making everything super moist and delicious!
Cheese and Substitutions
Can’t find kefalotyri or graviera cheese? No worries! Any hard yellow cheese that melts well can work beautifully in this recipe.
Try using Pecorino Romano, aged Gruyère, or even a nice sharp Cheddar. For the pork, leg meat is perfect, but pork shoulder would also work great.
If you’re not a fan of bell peppers, you can swap them out for mushrooms or zucchini – just keep the pieces chunky so they don’t overcook.
Serving Suggestions
These little pork pouches are a whole meal in themselves, but they’re extra special with some simple sides.
Try serving them with a fresh Greek salad or some lightly steamed green beans drizzled with lemon juice.
The best part? Each guest gets their own personal pouch to unwrap – it’s like a tasty present! Just pop the pouches straight onto dinner plates and let everyone open their own packet of steamy, cheesy goodness.
Storage Tips
Made too much? Lucky you! These pork pouches keep well in the fridge for up to 3 days. Just store them right in their paper wrapping inside an airtight container.
When you’re ready to eat, remove the string and reheat them in the oven at 160C (320F) for about 15-20 minutes until they’re heated through.
The paper helps keep everything moist during reheating. Just be careful when opening the hot pouches – the steam can be quite hot!
Pork Pouches with Potatoes, Peppers, Onions (Xoirino Kleftiko or Exohiko)
Equipment
- Grease proof paper
- kitchen string
- Baking tray
Ingredients
- 1 kg pork (leg, without the bones) (35 ounces)
- 2 red onions roughly chopped
- 3 peppers (yellow, red, green) roughly chopped
- 3 cloves garlic finely chopped
- 150-200 g kefalotyri or graviera or any hard yellow cheese (6-7 ounces)
- 3 large potatoes cut into slices or wedges
- 1/2 cup extra virgin olive oil
- 1/2 cup white dry wine
- 2 tbsps mustard
- 1 tbsp dry oregano
- salt and freshly ground pepper to taste
Instructions
- Wash thoroughly the pork and cut into portions. Place the pork into a large bowl, along with the onions, peppers, garlic and mustard. Pour in the wine and the olive oil and season with salt, pepper and oregano. It is better to leave the pork marinade for 1-2 hours in the fridge. That will help the pork to absorb all the flavours and become more tender.
- Cut the potatoes into slices, or wedges, approx. 0.7 cm thick and chop the cheese into cubes. Wrap the pork in little pouches, using some grease proof paper. Cut the grease proof paper into large pieces, approx. 30*45 and arrange them on a table. In the middle of each piece layer 3-4 slices of potatoes and season with some salt. Top the potatoes with some meat and some of the ingredients of the marinade, along with the juices. Top the meat with some cubes of cheese.
- Cut some kitchen string. Hold the grease proof paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing. Repeat with the rest of the mixture.
- Place the pouches into a baking tray, and bake in a preheated oven at 180C for 85-90 minutes. Cut the kitchen strings and serve as it is.