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Greek Pork Stifado | Tender Stew
(0)
120 min
Masterpiece
Gurkerl Küche
Traditionelles griechisches Schweine-Stifado mit saftigem Schweinsschopf, süßlichen Schalotten, Zimt und Rotwein. Sanft im Backrohr geschmort – ein wärmendes Soulfood-Hauptgericht für den Herbst.
Preparation method
Preparation
Pat the pork neck dry and cut into approx. 3–4 cm cubes. Season with fine salt and freshly ground black pepper. Peel the small onions and leave them whole. Peel the garlic cloves and finely chop them.
Heat 2 tbsp olive oil in a heavy Dutch oven or ovenproof casserole dish. Sear the pork cubes in batches all over until deeply golden brown. Remove the meat and set aside.
Braising in the Oven
Add the remaining olive oil to the Dutch oven. Add the whole onions and fry over medium heat for about 5 minutes until lightly browned. Stir in the chopped garlic and tomato paste and sauté for 1 minute.
Chef's tip
For an even richer flavor, you can prepare the stifado a day in advance. Left to sit overnight, this traditional Greek stew tastes even more aromatic!
The rich cinnamon tomato sauce is best enjoyed when mopped up with crusty rustic bread or fluffy flatbread.
70 min
Under an hour
