I first discovered this Cypriot Pork Tavas back in 2015, and it's still one of my favourite ways to use proper Andalusian pork.

My "Square Deal" Cypriot Adventure

I only visited Cyprus once, in a previous life. My girlfriend at the time had booked a ‘Thomson Square Deal’—the kind where you know the island, but the accommodation is a total mystery until you land.

Our trip started with a run-in with the law. Having just flown in from a chilly England, we nipped into the airport toilets to change into shorts. Emerging back into the terminal, we were promptly apprehended by two police officers! Thankfully, we convinced them we weren't smuggling anything more dangerous than a change of clothes. By the time they let us go, every coach had departed except one.

The rep looked at us sternly. "Right," she said, sounding like she was handing down a prison sentence, "you’re in Rita & Vera's apartment."

As the coach rattled through Limassol, we watched other couples being dropped off at apartments over noisy Chinese takeaways or next door to thumping discos. We were the last two left on the bus. Then, as we turned the final corner, there it was: a magnificent apartment with a massive balcony overlooking the sea.

That evening, we ate an incredible Meze at the hotel next door, watching the waves. But the real discovery came later that week at a small, family-run taverna where I first tasted Cypriot Pork Tavas. It was a reminder that sometimes the best "proper food" comes from the most unpredictable adventures. Our 'Square Deal' turned out to be more than memorable—it was the inspiration for this Cypriot Pork Tavas. This traditional Cypriot Pork Tavas is still the best thing I brought home from that trip.

Having an abundance of onions to hand, I scoured a few cookery books looking for inspiration. Onion soup wasn't doing it for me, but Rena Salaman's* Beef Tavas, which contains a lot of onions, gave me an idea to use up some pork. Tavas is a type of earthenware pot that is used in Cyprus to make beef, lamb or sometimes pork tavas.

This is so easy, as it only takes 15 minutes to prepare. Then place all of the ingredients in a tava or casserole dish with a lid (or foil), mix gently, and put in a hot oven (180°C fan) for 90 minutes.

How to Make This Proper Pork Tavas.

Why this Cypriot Pork Tavas works so well

500g cubed pork
300g onion, thinly sliced
300g potatoes, peeled and thickly sliced
2 tablespoons olive oil
125g tomatoes, grated or chopped
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
150ml chicken stock
2 bay leaves
1 teaspoon tomato puree
1 teaspoon dried oregano
Seasoning

*The Cooking of Greece and Turkey

Traditional Cypriot Pork Tavas: Simple, slow-baked, and properly delicious.

Whether you are in a kitchen in Jaén or a campervan on the road, this Cypriot Pork Tavas is the kind of proper food that never lets you down.

Find more pork recipes and food adventures here.

This recipe is also part of the Slow Cooker & Slow Cooking Recipes collection — braised meat, one-pot casseroles, confit, and slow roasts from Casa Adora and the road, gathered in one place. Browse all recipes here.

Wonky photos, proper food, genuine adventures — The Flexible Chef