Black pig with turmeric egg noodles, eggplant and red pepper purée

By chef Jonathan Harnett


  • 1kg black pig shoulder
  • 1 bunch parsley, washed, thicker stems removed
  • 4 tablespoons toasted coriander seeds
  • 4 onions cut into quarters
  • 1 head of garlic, peeled
  • 8 fresh plums, cut in half, seeds removed
  • ½ cup olive oil plus 2 tablespoons
  • ½ cup tsipouro with anise
  • 500 grams turmeric egg noodles
  • 1 jar roasted eggplant
  • 1 jar roasted peppers
  • 4 tablespoons aged balsamic vinegar
  • Salt and pepper


  • Season the black pig with salt and pepper to taste
  • Put parsley, onion, garlic, plums, tsipouro and coriander seeds in a pan, put the black pig on top, add olive oil. Cover with the lid and put it in the oven at 160 degrees for one hour, then turn it down to 140 degrees and bake for 3 hours or until they are completely soft.
  • Mash the eggplant with salt and pepper to taste, add 2 tablespoons of aged balsamic vinegar
    (Same process for red peppers)
  • Boil the egg noodles for about 4 minutes, run them under cold water to stop the boiling, add 2 tablespoons of olive oil, mix them and leave them aside.
  • Spoon the eggplant and red pepper puree onto a plate, top with the egg noodles and roasted black pig, making sure to add some of the roasted onions, prunes and pan juices.

Pairs perfectly with:

  • Emphasis Syrah 2019, Pavlidis Estate
  • Magic Mountain red 2016, Nico Lazaridi
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