This hearty Greek Bekri Meze (drunken pork stew) brings authentic Mediterranean comfort to your table in just 35 minutes.
A cherished dish from Greek tavernas, this rustic combination of tender pork simmers in a rich, wine-infused sauce that creates an irresistible aroma throughout your kitchen.
Perfect for both weeknight dinners and casual entertaining, this 5-portion recipe delivers restaurant-quality flavor with minimal prep time – just 5 minutes to get everything ready before the magic happens in the pot.
Fresh Greek Bekri Meze Ingredients
- Pork Tenderloin: 1 kg, cut into small, bite-sized cubes (or substitute with chicken breasts)
- Garlic: 2 cloves, finely minced for optimal flavor release
- Olive Oil: 3 tablespoons, preferably extra virgin for authentic Mediterranean taste
- Green Pepper: 1 whole, sliced lengthwise for texture
- Tomatoes: 500g chopped, fresh or canned work equally well
- White Wine: 1/2 cup dry variety, enhances the dish’s depth
- Cheese: 250g hard yellow cheese, diced (cheddar or Greek graviera)
- Carrots: 2 medium-sized, adds sweetness and color
- Seasonings: Salt, peppercorns, ground pepper, and a pinch of cumin for authentic flavor
Step-by-Step Cooking Instructions
- Prepare the Base: Heat olive oil in a large pan and sauté meat until nicely browned, about 5-6 minutes
- Add Aromatics: Toss in peppers and garlic, cooking for 2 minutes until fragrant
- Incorporate Vegetables: Add tender-boiled carrots and deglaze with wine
- Build the Sauce: Mix in tomatoes and seasonings, adding a pinch of sugar if using canned tomatoes
- Simmer: Let everything cook on low heat for 15 minutes until sauce thickens beautifully
- Final Touch: Add cheese cubes, stir quickly, and remove from heat immediately
- Serve: Present in a large bowl with crusty bread and white wine on the side
Cooking Tips
The magic of this Greek dish happens in layers of flavor! Start by getting your pan nice and hot before adding the oil – this helps the meat brown better.
When you add the pork or chicken, try not to overcrowd the pan. Give each piece some space to get a lovely golden color.
The wine adds such beautiful depth – let it bubble for a minute to cook off the alcohol while keeping all that great taste.
For the best results, keep the heat on medium-low once everything’s in the pan – this gentle approach helps all the flavors blend together perfectly.
Easy Substitutions
This recipe is super flexible! While traditional Greek graviera cheese is amazing, any hard yellow cheese will work great – cheddar, gouda, or even manchego can step in.
No white wine on hand? Use chicken broth with a splash of lemon juice. Red or yellow peppers work just as well as green ones.
If you’re cooking for vegetarians, try using chunky mushrooms instead of meat – they’ll soak up all those wonderful flavors just as well!
Serving Ideas
This cozy dish shines as the star of your dinner table! Besides the crusty bread mentioned in the recipe (which is perfect for soaking up the sauce), try serving it over fluffy rice or orzo pasta.
A simple Greek salad on the side adds a fresh crunch. Want to make it extra special? Put out some olives and feta cheese as nibbles before the main course.
And yes, that glass of white wine isn’t just for cooking – it pairs beautifully with the finished dish!
Storage & Leftovers
Got leftovers? Lucky you! This dish actually tastes even better the next day after the flavors have had time to mix and mingle.
Pop it in an airtight container and it’ll stay good in the fridge for up to 3 days. When reheating, add a tiny splash of water and warm it gently on the stove or in the microwave. The cheese might look a bit different when reheated, but it’ll still taste amazing!
Greek Bekri Meze (Drunken pork stew)
Equipment
- Large frying pan
Ingredients
Main Ingredients
- 1 kg pork tenderloin, cut into small cubes alternatively use 3 chicken breasts
- 2 cloves garlic finely chopped
- 3 tbsp olive oil
- 1 whole green pepper chopped length-wise
- 500 g chopped tomatoes
- 1/2 cup dry white wine
- 1 pinch cumin
- 250 g hard yellow cheese cheddar or Greek graviera
- 2 whole carrots
- salt to taste
- 1 handful peppercorns
- freshly ground pepper
Instructions
- Heat the olive oil to a large frying pan and sauté the pork/ chicken on medium heat for 5-6 minutes, whilst stirring.
- Add the peppers and garlic and sauté for about 2 minutes.
- In the meantime, boil the carrots until tender and add to the pan. Deglaze with the wine.
- Add the tomatoes, salt, peppercorns, the ground pepper and the cumin. If you are using canned tomatoes, sprinkle some sugar to prevent the sauce from getting too sour.
- Let it simmer in low heat for about 15 minutes, or until the sauce has thickened.
- Cut the cheese in small cubes. Add to the pan while still hot and stir. Remove from the stove immediately and serve in a large bowl.
- Enjoy with a glass of dry, white wine and some crusty bread!