Name: Tigania (Greek Pan Fried Pork)
Cook time: 20 min
Total time: 20 min
Ingredients: 1 kg pork ((35 ounces)); 200 g sausages, sliced ((7 ounces)); 1 glass dry white wine; 1 glass tsipouro ((Greek drink)); 2 peppers (sliced into strips); 1 tbsp mustard; 1 tbsp paprika; 1 tsp dry oregano; 1 onion (finely chopped); 1/2 cup olive oil; 1 cup water; salt and freshly ground pepper (to taste)

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This authentic Tigania recipe brings the sizzling flavors of Greek tavernas straight to your kitchen in just 20 minutes.

A beloved dish from Greece, these crispy pan-fried pork bites are seasoned to perfection and cooked until golden brown, creating an irresistible combination of tender meat and caramelized edges.

Whether you’re hosting a Mediterranean-themed dinner or craving a quick weeknight meal, this flavorful Greek main course will transport you to sun-drenched shores.

Ingredients for Greek Pan-Fried Pork (Tigania)

Pork: 1 kg (35 oz), cut into bite-sized pieces for even cooking
Sausages: 200g (7 oz), sliced for added flavor
White Wine: 1 glass, dry variety works best
Tsipouro: 1 glass, traditional Greek spirit for authentic taste
Peppers: 2 medium, cut into strips for texture
Mustard: 1 tbsp, adds tangy depth
Paprika: 1 tbsp, for rich color and flavor
Oregano: 1 tsp dried, essential Greek herb
Onion: 1 medium, finely chopped for sweetness
Olive Oil: 1/2 cup, quality oil recommended
Water: 1 cup, for creating sauce
Salt and Pepper: To taste, freshly ground preferred

Cooking Instructions

Preparation: Thoroughly wash pork and have all ingredients measured and ready
Initial Searing: Heat olive oil in large pan over high heat, sauté pork and sausages for 4-5 minutes until golden
Vegetable Addition: Add peppers and onions, cook for 3-4 minutes until softened
Seasoning Step: Pour in tsipouro, season with salt, pepper, and paprika
Sauce Creation: Mix water with mustard, add to pan and let reduce
Wine & Herbs: Add wine and oregano, cover and simmer for 6-7 minutes until sauce thickens
Final Touch: Serve hot with pita bread and potato chips

Cooking Techniques

This tasty Greek dish uses a quick pan-frying method that builds amazing flavors! The key is getting your pan nice and hot before adding the meat – this helps create a lovely brown color on the outside while keeping the pork juicy inside.

When you add the tsipouro (a Greek grape spirit), it might flame up a bit, which is totally normal and adds great flavor.

If you’re new to pan-frying, just keep stirring occasionally and watch how the liquid reduces – that’s when you know all those yummy flavors are concentrating!

Easy Substitutions

Can’t find tsipouro? No problem! You can use grappa or even brandy instead. For the white wine, any dry variety works great – try a Pinot Grigio or Sauvignon Blanc.

If you don’t eat pork, this recipe works wonderfully with chicken thighs cut into bite-sized pieces.

The cooking time might be a bit shorter with chicken, so just keep an eye on it. For the peppers, any color bell pepper will do – mix and match for a pretty presentation!

Serving Suggestions

While this recipe suggests pita bread and potato chips, you can create an amazing Greek feast with a few simple sides!

Try serving it with a classic Greek salad loaded with cucumbers, tomatoes, and feta cheese. Rice pilaf soaks up the tasty sauce perfectly.

For a lighter option, wrap the meat mixture in warm pita bread with some tzatziki sauce.

Don’t forget to put out some lemon wedges – a squeeze of fresh lemon juice right before eating makes all the flavors pop!

Storage Tips

This tigania actually tastes even better the next day! Once it’s cooled down, pop it in an airtight container and store it in the fridge for up to 3 days.

When you’re ready to eat, warm it gently in a pan with a splash of water to keep it from drying out.

The leftovers make amazing sandwiches – just stuff them in a warm pita with some fresh tomatoes and onions!