Preheat oven to 160°C (320°F). Pat pork cubes dry and toss with 1.5 tsp kosher salt and 1 tsp black pepper. Heat 2 tbs olive oil in a heavy skillet over medium-high heat. Working in batches if needed, sear pork cubes until browned on all sides, about 3–4 minutes per side. Transfer browned pork to a clay pot (or an ovenproof Dutch oven).

Brown the sausage

In the same skillet, add the sliced village sausage and sauté 2–3 minutes until edges are lightly browned and fat rendered. Spoon sausage and any rendered fat over the pork in the clay pot.

Cheese & Aromatics

Cook aromatics

In the skillet that held the pork and sausage, lower heat to medium. Add the sliced onion and cook 4–5 minutes until softened and just beginning to color. Add the sliced garlic and cook 30–45 seconds until fragrant. Stir in the oregano.

Assemble with cheese

Spread half the grated or chunked kephalotyri over the pork and sausage in the clay pot. Reserve the remaining cheese for later layering and finish.

Vegetables & Sauce

Make tomato sauce

Add chopped tomatoes (or canned crushed tomatoes) and 1 tbs tomato paste to the skillet with onions and garlic. Stir to combine, scraping up brown bits. Add bukovo (crushed red pepper), 1 tsp sugar if using, and 125 ml water or light stock. Simmer gently 6–8 minutes until sauce thickens slightly. Taste and adjust salt if needed.

Layer peppers and sauce

Arrange the sliced red and green bell peppers over the pork in the clay pot. Pour the tomato sauce evenly over the meat and peppers so everything is partially submerged but not swimming. Sprinkle the remaining kephalotyri over the top.

Finishing & Garnish

Braise

Cover the clay pot with its lid (or tightly with foil if using a Dutch oven). Place in the preheated oven and bake 1 hour 45 minutes to 2 hours, until pork is very tender and pulls apart easily. Check once at about 70 minutes: if liquid looks low, add another 2–3 tbs water or stock.

Finish and rest

Remove pot from oven. Stir in 1 tbs fresh lemon juice and 1 tsp olive oil. Taste and adjust seasoning. Let rest, covered, for 10 minutes to meld flavors.

Serve

Spoon pork, sausage, peppers and sauce into small bowls as starters. Scatter chopped parsley on top and finish with a light sprinkle of bukovo to taste. Serve warm with crusty bread for dipping.