Xoirino is a dish made from the leg of Old Spot Gloucestershire pork, boned and stuffed with vine leaves, dried apricots and herbs. It is then wrapped several times in parchment paper and slow cooked at a very low heat for a minimum of four hours. When it is ready it is succulent and bursting full of flavours!
We serve it with araka which is a simple but delicious vegetable dish cooked in olive oil. The influence for this dish comes from the Ottoman empire. It consists of peas cooked in a spring onion, dill, lemon juice and olive oil sauce. The dish is then scattered with crispy feta that has been dipped into very light batter.
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