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Choirino Lemonato | Greek Lemon Pork
(0)
90 min
Under an hour
Knuspr-Küche
Ein zeitloser Klassiker der griechischen Tavernenküche: Zarter Schweinenacken, langsam geschmort in einer frischen Sauce aus Zitronen, trockenem Weißwein, Olivenöl und duftendem Oregano. Unglaublich saftig und aromatisch!
Preparation method
Preparation & Searing
Pat the pork neck dry and cut into bite-sized pieces (approx. 3 cm). Season with 1 pinch of fine table salt and 1 pinch of ground black pepper. Peel and finely chop the onions, peel the garlic cloves and slice finely. Finely grate the zest of one lemon, then squeeze both lemons and set the juice aside.
Heat 3 tbsp extra virgin olive oil in a heavy Dutch oven over medium-high heat. Sear the meat in batches all over for 5–7 minutes until deep golden brown. Remove the meat and set aside briefly.
Braising & Finishing
Reduce the heat. Add the onions and garlic cloves to the remaining fat in the pot and sauté for approx. 3–4 minutes until translucent. Deglaze with 150 ml dry white wine and gently scrape up the browned bits from the bottom of the pot. Simmer the white wine until reduced by about half.
Chef's tip
For a thicker sauce in the style of a traditional Avgolemono, you can temper 1 beaten egg with a little lemon juice and warm braising liquid at the end, then stir it in.
Reheated the next day, Choirino Lemonato tastes almost better as the lemon and herb flavors soak even deeper into the tender meat.
Ingredients
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