Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tigania (Greek-Style Pan-Fried Pork With Leeks, Hot Pepper, And Wine)
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- #111779
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
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
directions
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.
added by
sjosie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 7, 2014
Served this over brown rice and it was amazing!