Greek Bekri Meze (Drunken pork stew)
This hearty Greek Bekri Meze (drunken pork stew) brings authentic Mediterranean comfort to your table in just 35 minutes. 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.
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!
Tried this recipe?Let us know how it was!