Mia Kouppa

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Greek Pork Tigania with Peppers (Hoirino tigania me piperies)

A quick and easy Greek one pan meal of pork and vegetables.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Light meal, Main Course

Cuisine: Greek

Diet: Gluten Free

Servings: servings

Calories: 411kcal

Author: Helen Bitzas

Equipment

1 large frying pan
1 splatter guard optional but recommended

Ingredients

700 grams boneless pork shoulder cut into bite-size pieces (see notes)
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

US Customary - Metric

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

Notes

You can replace pork shoulder, with pork tenderloin. Recipe and cooking times remain the same.

To keep this meal alcohol-free, simply substitute the white wine with equal amounts of water or chicken broth.

Although not traditional, we do like the tang and creaminess that the mustard provides. This is optional however. If you do not use the mustard you might want to add a bit more lemon juice, to taste.

Serve alongside french fries; with bread; with a nice salad, some wine or tsipouro.

Nutrition