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Pork Tigania

shoulder or neck are ideal cuts, leaner parts of meat require less cooking
Course: Main Course
Cuisine: Greek


  • 1 kg of pork in cubes
  • 200 ml dry white wine
  • 1 bay leaf
  • 6-7 sprigs of fresh thyme or 1 tbspn if using dried
  • 1 large lemon for its juice
  • 1 tspn of olive oil if using fatty pieces of pork it’s optional
  • 1 tspn of mustard optional
  • Hot water if you want a lot of sauce
  • Salt and pepper to taste


  • Dry the cubes of pork thoroughly and season with salt and pepper.
  • In a deep pan, add the olive oil if using, once heated up add the pork bites and brown for a couple of minutes each side.
  • Add in the wine and cook until only ¼ of the wine remains visible in your pan. Add the lemon juice, the liquids should just touch the top of your pork cubes.
  • Throw in the herbs, bay leaf and thyme, bring to the boil and then lower to a simmer. It needs approximately 30-35 minutes, with the lid on. Check again your liquids towards the last 10 minutes, if you think you are running out of liquids add some warm water.
  • If using mustard, add it in the last 5 minutes, be stingy with it though.