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Tigania

Serves 4 to 6 Entree meat

Tigania

Tigania hails from the lively tavernas of northern Greece, where it is a staple on the menu and a beloved choice for casual gatherings. This home version captures the essence of those bustling kitchens, bringing the dish to life with the same generous use of olive oil and the ever-present squeeze of lemon. It's a dish that embodies the Greek way of cooking with instinct rather than measurements.

Expect a vibrant and hearty plate, where tender pork shoulder meets the zing of mustard and the depth of white wine. The flavors meld beautifully, seasoned with a touch of oregano and the hand-judged balance of salt and pepper. Serve it simply, letting its rustic charm speak for itself.

Ingredients

  • 800 gpork shoulder — cubed
  • 1onion — sliced
  • 100 mlwhite wine
  • 2 tbspmustard
  • 80 mlolive oil
  • to finishoregano
  • to tastefine sea salt and black pepper

Method

  1. Cut the 800 g pork shoulder into bite-sized pieces, about 2-3 cm each. Season the meat generously with fine sea salt and a sprinkle of oregano. This initial seasoning will penetrate the meat, enhancing its flavor as it cooks.
  2. Heat 80 ml of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the pork pieces in a single layer, ensuring they are not overcrowded. Brown the meat on all sides until each piece is deeply colored, which should take about 5-7 minutes per batch. This step develops the rich, savory flavors characteristic of Tigania.
  3. While the pork is browning, finely chop 1 onion. Once the pork is browned, remove it from the skillet and set aside. Add the chopped onion to the same skillet, reducing the heat to medium. Sauté the onion until it becomes translucent and starts to caramelize, about 5 minutes. This will add a sweet undertone to the dish.
  4. Return the browned pork to the skillet with the onions. Increase the heat to medium-high and pour in 100 ml of white wine. Allow the wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Let the wine reduce by half, which will concentrate its flavor and meld with the meat and onions.
  5. Stir in 2 tbsp of mustard, ensuring it is evenly distributed throughout the dish. The mustard will add a tangy depth to the sauce. Reduce the heat to low, cover the skillet, and let the mixture braise gently until the pork is tender. This should take about 20-25 minutes, and the pork should be easy to pierce with a fork.
  6. Once the pork is tender, taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should be well-balanced, with a slight tang from the mustard and a hint of oregano.
  7. To finish, sprinkle a bit more oregano over the dish for a fresh, herbal note. Serve the Tigania hot, accompanied by potatoes, rice, or crusty bread to soak up the flavorful sauce.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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