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Choirini Tigania | Greek Pork Skillet
(0)
25 min
Quick
Knuspr-Küche
Zarte Schweinenacken-Würfel scharf angebraten mit bunten Paprikastreifen und roten Zwiebeln, abgelöscht mit trockenem Weißwein, frischem Zitronensaft und Senf, verfeinert mit aromatischem Oregano und cremigem Feta. Der herzhafte Klassiker aus der griechischen Taverne – in 25 Minuten auf dem Tisch!
Preparation method
Preparation
Pat the pork neck dry with paper towels and cut into bite-sized cubes, approx. 2–3 cm in size. Season evenly with 1 tsp fine table salt and freshly ground black pepper.
Wash the red and yellow bell peppers, core them, and cut into bite-sized pieces or wide strips. Peel the red onion, cut in half, and slice into wedges. Peel the garlic cloves and chop finely. Rinse the organic lemon under hot water, finely grate the zest, and squeeze out the juice. Wash the parsley, shake dry, and roughly chop. Coarsely crumble the feta with your fingers.
Cooking in the skillet
In a large, heavy skillet (ideally cast iron), heat 3 tbsp extra virgin olive oil over high heat until very hot. Add the meat cubes (in batches if needed) and sear sharply on all sides for approx. 5–7 minutes until crispy and golden brown.
Chef's tip
For the best result, the meat should be seared over high heat so that it develops a nice crust on the outside while staying wonderfully juicy on the inside. For larger quantities, it is best to fry in two batches.
If you prefer an even richer skillet sauce, you can melt a small piece of cold butter or an extra spoonful of feta in the residual heat right before serving.
110 min
Masterpiece
