Pork with tordylium apulum, rosemary and feta cheese

This gallery illustrates the preparation of a dish using the fresh pot-herb tordylium apulum (Mediterranean Hartwort, or Καυκαλήθρα in Greek) with pork (other light-coloured meat such as lamb or goat can also be used). Tordylium apulum grows wild in Greek nature, and is known for its exceptional aroma and flavour. Lately it is often used in gourmet dishes.

• 
  pork is seasoned and cut into large morsels, fresh rosemary is coarsely chopped
• 
  feta is crumbled on top, some mustard added (optional)
• 
  Tordylium apulum is coarsely chopped
• 
  Portion of meat mixture is spooned on baking paper, handful of pot-herb sprinkled on top
• 
  the baking paper is tied to form pouches
• 
  pouches wrapped in aluminum foil and baked at 160 degrees Celsius for 2 and a half hours
• 
  pouches are unwrapped and opened. Can be served with the baking paper, as the juices are aromatic and perfect for pouring on top of side-dish (e.g. rice)
• 
  alternatively, a small hole is made in the bottom of the pouch and the juices are poured directly on side-dish.
• 
  serving suggestion