Sautee the garlic with Horio olive oil, while adding the pork. When browned, extinguish with wine. Add salt, pepper, cinnamon, tomatoes and 3 cups of water.
Cook the pork in medium heat and when ready, transfer both the pork and its sauce into an oven-safe pot. Add 1 spoon of Horio butter and 1 cup of water and bake in a preheated oven.
When the sauce starts boiling, add the orzo and continue baking at 200 degrees for an extra 13-15 minutes.
Sprinkle the casserole with cheese and serve warm.
120 ml (1/2 cup of Horio extra virgin oil Mountain Regions)1 chopped garlic clove1 kilo of pork in small portions80 ml (1/3 cup) white dry wineSaltPepperOne pinch of saltOne pinch grounded allspice1 can of chopped tomatoes4 cups of water (or more if necessary)1 pack of orzo1 tblsp Horio butter, Corfu typeGrated cheese for serving
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