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Greek Pork Stifado | Tenderly Braised
(0)
120 min
Masterpiece
Gurkerl Küche
Traditionelles griechisches Schmorgericht mit saftigem Schweinefleisch, ganzen Zwiebeln, Rotwein und einer feinen Zimt-Note, langsam im Backrohr gegart.
Ingredients
Preparation method
Preparation
Preheat the oven to 160 °C top/bottom heat. Cut the pork neck into approx. 3–4 cm cubes and season with a little salt and pepper. Peel the small onions and leave them whole. Peel and finely chop the garlic.
Heat 2 tbsp of olive oil in a heavy, ovenproof Dutch oven. Sear the pork cubes in batches on all sides until nicely browned. Remove the meat and set aside briefly.
Cooking & Braising
Heat the remaining olive oil (1 tbsp) in the same pot. Add the whole small onions and fry over medium heat for approx. 5 minutes until golden brown. Add the garlic and tomato paste and sauté for 1 minute.
Chef's tip
Traditionally, stifado is prepared with many whole small shallots or pearl onions, which become wonderfully sweet and tender during slow braising in the oven.
Stifado tastes even more aromatic reheated the next day, as the delicate notes of cinnamon and bay leaf have infused perfectly.
70 min
Under an hour
