Greek Pork Tigania with Peppers (Hoirino tigania me piperies)
Greek pork tigania with peppers is a one pan meal that combines tender pork with delicious sautéed vegetables. Made with pork shoulder, peppers, onion and white wine, this is the perfect dish to serve with ouzo or tsipouro and to share with family and friends.
Growing up in a Greek home I learned early on that some of the most delicious foods are also some of the simplest to make. Quality ingredients, combined well and cooked to perfection, this is the cornerstone of Greek food. It is no wonder that Greek food is one of the most popular in the world, and why so many non-Greeks have jumped on the bandwagon to try and create amazing Greek dishes at home. Welcome everyone to the amazing foods of Greece!
Pork tigania is a great example of classic Greek cooking and it is a wonderful dish that you will find all over Greece. There are many versions, and frankly, I would love to try them all! The one thing that they all have in common is that they are made in a tigani (frying pan), hence the name of this recipe. It is easy to make and it is often served as a meze, meaning that a plate is placed in the center of the table for friends and family to share, often with a constant flow of ouzo or tsipouro! Opa, life is good (and delicious) in Greece and in Greek kitchens!
Why I love this recipe
This is such a beautiful dish, and so flavourful. The pork is incredibly tender and delicious. The combination of flavours and textures between the pork and the peppers is sublime!
This is authentic Greek cooking at its finest. Whenever I make this recipe I think back to times spent in Greece where a leisurely few hours at a taverna includes a flow of drink and a steady arrival of mezedes, like this pork tigania. At home, this recipe is made to serve the same way, as a meze, or along with a simple side like fries or rice for a light meal.
Ingredients
The ingredients you need to make this Greek pork tigania are pretty straightforward. Nothing complicated, or difficult to find.
Pork I like to use boneless pork shoulder for this recipe. It is tender and the marbling ensures that the meat remains tender even after cooking low and slow.
Olive oil I always use extra virgin Greek olive oil. It is the best and most flavourful oil there is.
Onion I usually use yellow onions because I always have them handy, but you can use any onion you like. Red onion would be great here for example.
Garlic When I buy garlic I make sure that I buy locally sourced or garlic that I know has not been bleached. Look for the root end, it should still be there!
White wine I use dry white wine in this recipe. Honestly, when it comes to choosing wine for cooking, my rule of thumb is that it should be a wine I would be happy to drink.
Bell peppers I love making this tigania with a variety of bell peppers, of different colours. They each taste a little different too, which makes this recipe that much more exciting!
Lemon I always use fresh lemon juice. It is far superior to any bottle lemon juice you might find.
Oregano I use dry Greek oregano. The flavour and aroma is actually unbeatable! I just love it!
Paprika I use sweet paprika in this recipe (not the smoked paprika please!). It adds a touch of colour and flavour to the tigania.
Mustard Your yiayia in the horio did not use mustard in her tigania I am pretty sure…but this modern addition is great because it adds some flavour but also helps thicken up the meal. So good!
Parsley I use fresh parsley when I serve this meal. Adds some bright fresh flavour and colour.
Salt & pepper Basic seasonings for almost all recipes! I have included amounts for the salt and pepper, but you can season to your taste of course.
How to make it
Making this one pan meal is simple and pretty quick. From start to finish you need about 45 minutes (less if you are quick at chopping your vegetables and cutting up your meat!). Regardless though, it is an easy recipe and one that I think you will love to include in your recipe rotation! Here is how you make it:
Preparation
Ingredient prepping, or mise-en-place as actual chefs call it, is going to make your cooking so much easier. You can actually prep your ingredients ahead of time, saving you the trouble and time when it comes to cooking.
So, before you start cooking, cut up your meat in bite-size pieces, slice up your onion, garlic and your bell peppers. Set them aside, in separate bowls, until you are ready to cook.
Instructions
Step 1
Heat the oil and brown the pork on all sides. You might have to do this in batches so that you don’t overcrowd your pan. You want your meat to brown, not stew at this point.
Step 2
With all the browned pork in the pan, add the onion and saute until softened. Next add the garlic. Cook until fragrant.
Step 3
Pour in the wine and deglaze the pan. Cook for a few minutes.
Step 4
Add in the peppers and seasonings. Cover, letting a bit of steam escape, and reduce heat to medium low and cook for about 20 minutes until the pork is tender and the peppers are soft but not mushy.
Step 5
Uncover and remove the lid off of your pan. Increase the heat and cook until any liquid in the pan evaporates and thickens. Add the lemon juice and mustard. Stir well and serve with chopped up parsley on top.
Recipe substitutions
If you prefer a leaner cut of meat, you can make tigania with pork tenderloin.
You can keep this meal alcohol-free by replacing the white wine with equal parts water or chicken stock or beef stock.
You can replace the olive oil with another type of oil (although honestly, I would not recommend this).
Instead of onion, you can use finely sliced leek.
Cooking tips
This meal is meant for easy eating. Be sure to cut the pork in bite-size pieces as you will not be serving this meal with a knife.
The trick to getting really tender and flavourful meat is to sear it well on all sides before adding the rest of the ingredients, and the wine. The browned bits on the bottom will add to the flavour.
Do not use a non-stick pan if you can avoid it. You do want a bit of sticking, and searing. Those browned bits that will get stuck to the bottom of the pan add flavour. A non-stick pan won’t accumulate many brown or burnt bits.
Use a variety of colours for the bell peppers. This will enhance the flavour and appearance of your meal.
Don’t burn the garlic! When sautéing garlic it is easy to have it burn. Avoid this by stirring it constantly.
Recipe variations
You can make tigania with other proteins as well. Follow this exact recipe but use chicken breast or chicken thighs for a delicious alternative.
You can make Pork with leeks, Prasotigania (Greek Hirino me praso) which is a similar dish but which uses leeks instead of peppers. It is so delicious.
You can also add sausage to this dish along side the pork. This is common in many parts of Greece.
Frequently asked questions
What is the best cut of pork to use to make pork tigania?
I like to use pork shoulder because the marbling helps to keep the pork tender and soft. It is also really flavourful. You can also use pork butt, or even pork tenderloin however. The tenderloin will be leaner but should still be flavourful. My parents (and I) use pork tenderloin to make pork souvlaki, and it is amazing!
Do I have to add wine to this recipe?
No, you don’t. Although the wine is a great addition, and is commonly used, you can instead add the same amount of chicken broth or beef broth or even water to this dish.
Can I make this dish ahead of time?
Technically yes but the pork does tend to dry out when reheated, so this is a dish that is best served right after it is made. If you want to do a little bit ahead of time however you can prep all your ingredients so that when it comes time to actually cook the pork tigania it all comes together much easier.
How to serve
Pork tigania is often served as a meze, alongside some ouzo or tsipouro. Simply amazing. You can also serve it as a light meal with a side of French fries (Patates tiganites) and a nice Greek salad. It would also go great with some traditional Greek lemon rice. So good!
Storing and reheating
Pork tigania with peppers (hoirino tigania me piperies) is best served right after making it. If you do need to serve it later, or if you have leftovers, keep them in fridge for up to 3 days. Reheat in a tigani (frying pan) or in the microwave (although this is less ideal).
Related recipes
Pork with leeks, Prasotigania (Greek Hirino me praso)
Greek Spetzofai (spetsofai) – Sausages with peppers and tomato
Sauteed green peppers (Πράσινες πιπεριές τηγανιτές)
Pork fillet appetizer (Χοιρινό φιλέτο μεζέ)
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Recipe
Greek Pork Tigania with Peppers (Hoirino tigania me piperies)
Equipment
- 1 splatter guard optional but recommended
Ingredients
- 700 grams boneless pork shoulder cut into bite-size pieces
- 4 tbsp Greek olive oil
- 1 large onion, sliced
- 2 cloves garlic, thinly sliced
- 1/2 cup dry white wine see Recipe Notes
- 3 bell peppers, assorted colours, sliced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
- 1 tsp sweet paprika
- juice of 1/2 lemon
- 1 tsp yellow mustard see Recipe Notes
- fresh parsley, finely chopped for serving
Instructions
- Heat the olive oil in a large frying pan over medium-high heat. Add the pork in a single layer and brown well on all sides. Do not overcrowd the pan; work in batches if needed. Fry 3 minutes first side, before flipping, 2 minutes on the other side. Use a splatter guard if you have one as this can get a little messy!700 grams boneless pork shoulder, 4 tbsp Greek olive oil
- With the pork still in the frying pan (if you seared it in batches, return all the pork to the pan now), add the onion and cook until softened and lightly golden. This will take about 4 – 5 minutes. Stir occasionally to prevent burning. Add the garlic and cook for a minute or so until fragrant.1 large onion, sliced, 2 cloves garlic, thinly sliced
- Pour in the white wine and let it simmer for 2–3 minutes, scraping up the browned bits from the bottom of the pan.1/2 cup dry white wine
- Next add the sliced peppers, season with salt, pepper, oregano and paprika. Stir, and lower heat to medium-low, cover loosely, and cook for about 20 minutes, stirring occasionally, until the pork is tender and the peppers are soft but not mushy.3 bell peppers, assorted colours, sliced, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp pepper, 1 tsp sweet paprika
- Uncover, increase heat slightly to reduce any excess liquid if needed. Add the lemon juice and mustard and mix well. Taste and adjust seasoning if needed, to your taste.juice of 1/2 lemon, 1 tsp yellow mustard
- Sprinkle with fresh parsley and serve immediately.fresh parsley, finely chopped for serving