Pork leg ‘tigania’ (stir-fry bites) with mustard, honey and pine nuts

• 800 g pork lean, leg
• 1 large onion, grated
• 2 cloves garlic, finely chopped
• 1 small cup olive oil
• 1 tablespoon honey
• 2 tablespoons mustard
• 1 teaspoon ketchup
• 1 glass white wine
• salt, pepper
• 100 g pine nuts

Cut the meat into large pieces. Add them to a frying pan and sauté with olive oil. Once browned, add onion, pine nuts and garlic. Add honey, mustard, ketchup, salt and pepper, stirring all the time. Add white wine in the end. Stir to combine all the ingredients, lower heat, cover the pan and simmer the sauce until it becomes smooth and thick. Serve warm and accompany with rice pilaf or baked potatoes.