Greek Pork Chunks – Tigania - 30 days of Greek food

An aluminium bowl with Grek pork chunks.

Greek Pork Chunks – Tigania

This traditional shallow-fried pork chunks, called tigania in Greek, features fork tender pork cooked with leeks and peppers in wine. It is as delicious as it sounds.

5 from 1 vote

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Prep Time 5

Cook Time 55

Course Appetizer, Main Course, Side Dish

Cuisine Greek, Mediterranean

Servings

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.

Video

Notes

The peels have to be long so that to fish them out. They are optional but if you like lemony taste, I recommend using them.