Pork chunks – Greek Tigania- is a traditional meze dish that features fork-tender meat cooked with leeks and peppers in wine.
Jump to:
- What is Greek tigania
- Why you will love this recipe
- Eat red meat the Greek Mediterranean way
- The recipe's history
- Key ingredients
- Substitutes and variations
- How to make pork tigania
- Expert Tips
- How to serve Greek pork chunks
- How to store and freeze
- How to serve leftovers
- More Greek recipes with meat
- Recipe
- Comments
What is Greek tigania
This dish is called τηγανιά = tigania (accented on the letter “a”) because of the cookware we use which is a “tigani” (τηγάνι) meaning skillet/frying pan in Greek.
It is quite popular in Greece and is usually served as a meze all over the country. Needless to say one version is better than the other. In the end, you cannot choose because every version has something unique to add to the whole gastronomic experience. So you are like: “What the heck, I’ll eat them all”.
It is pointless to mention all kinds of tigania dishes. The usual meat for tigania dish is pork but there are variations with even mixed meat with sausages. To summarize, almost every village and even every home has its version mostly associated with the local ingredients (for example local varieties of mushroom or charcuterie or wine/spirits, etc).
However, there is a debate about whether tigania should include alcohol, basically white or red wine or raki, tsipouro (traditional alcoholic beverages/spirits).
It is believed that if pork chunks contain alcohol it should be called “Bekri Meze”, (“bekri” means “heavy drinker”) which is another similar dish. It sounds right but, where I come from, bekri meze should include tomato (or tomato paste), and both bekri meze and tigania contain alcohol (we like alcohol in my village ... a lot.. lol). Go figure!
My recipe is getting closer to a version in Northern Greece where they combine pork chunks with leeks (called "prassotigania" from prasso which means leek in Greek). I added red pepper because “why not?” and of course dry oregano and thyme sprigs.
My secret for the extra flavor-kick is lemon peels, if you want your pork chunks towards the more lemony side. I don’t skip alcohol because I think that it makes the difference for an amazing pork tigania.
Why you will love this recipe
Let’s find out why you should make this dish at least once in your life.
It’s pork. I mean who doesn’t like pork? Ok, I am sure some people don’t for different reasons but I believe that the majority places pork at the top of their list.
It’s healthy and super delicious. To put it simply, first, we boil chunks of pork (resulting in more tender meat), and then shallow fry them along with veggies and herbs (meaning extra flavor). Finally, we finish everything off with plenty of dry white wine (do I have to explain why this is delicious? Good, thank you!).
It’s an easy, one-pot recipe. No fuss. Just throw the ingredients in the skillet. Done. I love those Greek Mediterranean dishes that use bare minimal ingredients and one pot. They are so delicious to the point you wonder “How can it be so good?” not to mention that you don’t have to use all your cookware.
It’s versatile. Do you want to serve it as a meze dish? you got it! Grab a bottle of wine, glasses, bread, or pita and dive in along with good company. We always share a meze dish with friends or family. We should not forget the social aspect of the Mediterranean way of eating.
Of course, it can be a main dish with some french fries or rice on the side.
Excellent leftovers. You need to serve dinner and you only have pork chunks leftovers? Great! Boil some rice or pasta, and make some fries or mashed potatoes to stretch the dish. Perfect meal.
Eat red meat the Greek Mediterranean way
Pork is one of the most consumed types of meat in the world, and it is a good addition to a healthy diet on the condition that it is consumed 1 serving per week (portion: about 5 ounces/150g). Not only is it delicious, but pork is also packed with protein and many minerals and minerals, so it is obvious why it is so popular!
Below explore the historical significance of pork meat in Greek households and delve into the various ways Greeks have savored and utilized this staple across the centuries.
The recipe's history
Not interested in Greek tradition and food history? No problem! Jump to Recipe
The rest of you follow me to an era of poverty where meat was scarce (to say the least), a luxury only for rich or privileged people.
In the countryside, families used to raise a pig (among other animals like chickens, goats, and lambs), which they would slaughter on the second day of Christmas. This custom, called “gourounohara or gourounosfagia”, was a great event (like a festival) and the whole village/town used to participate.
They used to cook pork meat, drink, and dance together. This custom's origin is deeply rooted in Greek tradition. It goes back to religious festivals in ancient Greece and the sacrifices to honor and please the Gods.
I can hear you thinking that it is a barbarian custom. Well, it seems that way considering that the majority of their livestock had sooner or later the same fate. Although this may be true, back then they used to treat their animals like family members.
They gave them names, and they took really good care of them. To give you an example, if the weather has been extremely bad they used to keep their livestock in their own home for safety reasons. True stories, guys!
Pork meat was precious because it was the only source of animal protein. They were preserving it for later in the year through a procedure of farm-to-table and nose-to-tail cooking. They were grateful for that and they have been respecting their animals in a way that modern time people cannot even conceive.
Key ingredients
Let’s see together the ingredients for my pork chunk recipe.
PORK: What kind of pork to choose: For pan-frying, opt for pork cuts like pork shoulder or pork loin. I used pork shoulder and didn't trim off all the fat around the meat cut. A little bit of fat is needed for shallow frying.
VEGGIES: I used leeks and red peppers for this recipe. Leeks are traditionally used for tigania recipes and I needed another layer of flavor, more sweetness, and more color (for eye-catching photos!).
HERBS: Oregano and thyme is my favorite combo and when it is paired with lemon is triple perfection. I follow the recipe’s concept that screams “less is more”.
Substitutes and variations
Gosh! Where should I start? In short, you may substitute everything: meat, veggies, alcohol.
Meat: if you aren’t a fan of pork, chicken and beef are good choices. However, we need some fat so use boneless drumsticks for chicken and flank steaks for making beef tigania. You may also use sausages or a mix of meat and sausages.
Veggies: Use your favorite vegetable combos according to your taste buds and seasonality.
Allow me to give you my favorite ones. For autumn/winter, I love mushrooms and peppers and then, of course, leeks and peppers (the post’s recipe). For spring/summer, I make zucchini and eggplants with onions and garlic. These are my usual tigania dishes but I keep on experimenting according to what’s left in my pantry and fridge.
Alcohol: You may not share my preference for cooking with alcohol, and that's perfectly fine. Substitute it entirely with as much fresh lemon as you like.
How to make pork tigania
Let's make Greek pork tigania step-by-step.
- Place the pork chunks in a cold skillet and cover with water. Boil and skim off any impurities.
- When the water has evaporated, add the leeks, along with the red pepper chunks and lemon peels (optional).
- Add olive oil and stir well.
- Pour in the wine and wait until the alcohol evaporates stirring continuously.
- Sprinkle with oregano or/and thyme, and lemon zest (optional). Garnish with thyme sprigs or/and lemon wedges on the side (optional). Add lemon juice if desired (optional).
Expert Tips
All the ingredients should be cut into uniform pieces so that they cook quickly and, most importantly, in the same amount of time. Place them within your reach on the counter. This way, you won't delay chopping the veggies, and meanwhile, the meat will be drying in the skillet.
Don’t crowd the skillet. Even though my recipe calls to boil the meat first and the meat loses some volume when the water evaporates, pork chunks need space to shallow fry. Don’t forget that we need space for veggies too. Follow my recipe for the right quantities and skillet size on the recipe card.
How to serve Greek pork chunks
Enjoy Greek pork tigania, a dish often served as an enticing appetizer or side in tavernas and restaurants. This popular meze dish is unquestionably paired with wine or local spirits like raki and tsipouro and is surrounded by crispy french fries and an array of mezedes (plural for meze).
When crafted at home, tigania transforms into a satisfying main course, relished with vibrant salads, roasted veggies, rice, and the classic crunch of french fries. Consider serving it with some delightful side dishes, especially when hosting friends/family for an unforgettable Mediterranean culinary experience.
In like manner, immerse good crusty bread or pita bread into the rich juices of tigania and enjoy the dish the Greek way. This is a custom called “vouta” or “papara” that takes place when we share a meal with family and friends. It is part of the meze experience. There are so many delicious dishes and it would be a shame not to mop up the flavorful juices and sauces left on the plate with a piece of bread. Give it a try! Highly recommended!
Equally important is the wine. For me, it should be a Greek red wine called Xinomavro (order it online). Sometimes I go for raki or tsipouro, especially if it is homemade. Excellent choices too.
How to store and freeze
If you have any leftovers of the pork tigania, you could store them in an air-tight food container in the fridge for up to 3 days. When you are ready to serve it, reheat it on the stovetop or in the oven until it reaches the desired temperature. Add a little bit of water if it is too dry.
You could also freeze it for up to 3 months. When ready to eat, thaw the tigania in the refrigerator overnight. Keep in mind that freezing may slightly alter the texture of veggies (more soggy), but overall, tigania should freeze well and be convenient for future use.
How to serve leftovers
Even though the recommended way to enjoy pork tigania is out-of-the-skillet hot, leftover tigania can be just as delicious the next day!
Stretch the dish with the addition of rice, quinoa, or your favorite grain (pasta, orzo, couscous). It is excellent pairing with mass potatoes and any other version of potatoes like french fries, oven roasted, etc.
Consider adding a fresh touch by garnishing with additional herbs, a drizzle of olive oil, or a squeeze of lemon juice.
More Greek recipes with meat
Do you like this recipe? Here is a selection of red meat recipes that are traditional, popular, and well-tested by many generations.
GREEK BRAISED BEEF - PASTITSADA
This Greek traditional 18th-century recipe features tender beef slowly simmered in red wine Greek-style sauce. Yes, it is as delicious as it sounds and then some more!
Succulent, slow-roasted lamb wrapped in parchment paper with potatoes, bell peppers, tons of herbs, and cheese. Perfect for newbies or "lazy" cooks (oh, come on! We don't always feel like spending hours in the kitchen).
In Greece, this is either a festive dish (for the Christmas table) or a dinner party dish. In short, we serve it for special occasions and when we want to impress our guests. Believe me, they will be thrilled!
If you make my recipe, you have to let me know! I love your feedback. This is a huge motivation for me and it keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Greek pork chunks and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe
Greek Pork Chunks – Tigania
Equipment
- 1 Non-stick Frying Pan
Ingredients
- 1 ½ pounds (700g) pork shoulder, cut in chunks, about 1 ½ ounces (40g) each
- Water (as much as needed to cover the meat)
- 2 leeks, cut in thick rounds (about ½ inch/1cm)
- 1 leek, cut in big chunks (about 2 inches/5cm), optional
- 2 red peppers, cut in chunks
- 1-2 lemons, peels (optional)*
- 2 tablespoons olive oil
- 2 cups (500ml) dry white wine
- ½ teaspoon oregano or/and thyme dried
- Salt and pepper to taste
For serving
- Dry oregano or/and thyme sprigs (optional)
- Lemon zest (optional)
- Lemon wedges (optional)
- Lemon juice (optional)
Instructions
- Place the pork chunks in a cold skillet and cover with water.
- Turn the heat to high and bring it to a boil. Once boiling, reduce the heat to medium-low and simmer. Skim off any impurities if necessary.
- After about 30 minutes, when the water has evaporated, over high-medium heat, add the leeks, along with the red pepper chunks and lemon peels (optional).
- Add olive oil and stir for 10 minutes over high-medium heat. Don’t leave the skillet unattended.
- Season with salt and pepper.
- Use a tong or a fork to stir gently. Flip or toss the ingredients, if you know this technique, otherwise just shake the skillet to prevent sticking. The meat and vegetables will start caramelizing.
- Pour in 1 cup of wine and wait until the alcohol evaporates stirring continuously. Then add the second cup and let it evaporate as well. This procedure takes about 15 minutes.
- Remove from heat and fish out the lemon peels (if used). Sprinkle with oregano or/and thyme, and lemon zest (optional).
- Garnish with thyme sprigs or/and lemon wedges on the side (optional). Add lemon juice if desired (optional).
- Serve hot on a platter, in a deep plate or in the same skillet used for cooking.
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