Tigania (Greek-Style Pan-Fried Pork With Leeks, Hot Pepper, And Wine)
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Serves/Makes: 4
Ready in: 2-5 hrs
- 1 1/2 pound boneless pork shoulder, trimmed of fat and cut into 1/2-inch cubes
- salt and freshly ground black pepper, to taste
- 1 teaspoon sweet paprika
- 1/2 teaspoon boukovo or red pepper flakes, or more to taste
- 1/2 teaspoon dried mint
- 1 tablespoon grated orange zest
- 1/3 cup extra-virgin olive oil
- 1 large leek, white part only, washed well and chopped
- 1 large red onion, chopped
- 1 cup dry red wine
In a medium bowl, toss the pork with the salt, black pepper, paprika, boukovo or pepper flakes, mint, and orange zest. Cover and refrigerate for at least 1 hour. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the pork and cook, stirring, until browned on all sides. Remove with a slotted spoon. Lower the heat to medium, add the leek and onion, and cook, stirring, until translucent, 7 to 8 minutes. Add the pork back into the skillet, pour in the wine, and cover. Reduce the heat to low and continue to simmer until the pork is tender, 1 to 1 1/2 hours. Add more water or wine to the skillet if necessary to keep the contents moist. Serve warm, as a meze or main course.
Recipe Source: cdkitchen.com
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