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Greek Pork Stifado | Tenderly Braised
(0)
110 min
Masterpiece
Knuspr-Küche
Klassisches griechisches Stifado mit saftigem Schweinenacken, vielen süßlich geschmorten Schalotten, feiner Rotweinnote und warmen Gewürzen wie Zimt.
Ingredients
Preparation method
Preparation
Pat the pork (pork neck) dry and cut into approx. 3 to 4 cm cubes. Season with 1 tsp fine table salt and 1 pinch of black pepper.
Peel the shallots and leave whole (halve larger shallots). Peel and finely chop the garlic cloves.
Searing & Braising
Heat 2 tbsp extra virgin olive oil in a heavy Dutch oven. Sear the meat cubes in batches on all sides until golden brown, then remove.
Chef's tip
Shallots are easier to peel if you place them in warm water for about 10 minutes beforehand.
Reheated on the second day, stifado tastes almost even more flavorful as the delicate cinnamon note and braising flavors fully infuse.
110 min
Masterpiece
