Pork shoulder is great: often one of the most affordable cuts of meat, and it can be used in a variety of dishes, from Kalua Pig, to Pork Adobo, to hearty stews. But most preparations call for extended cooking times, to break down all of that connective tissue and create a very tender bite. We’re going to do things the Greek way this time around, and give them a quick pan-fry, followed by a simmer in a flavorful sauce.
This preparation visits the other end of the pork shoulder spectrum: cooking the meat just through, so it’s still tender and super juicy. We’ll keep the prep and cook time to under an hour, with lots of hands-off time so you can prep a salad and pickled veggies to go with the meal.
In case you missed my post from last week, I’m officially accepting recipe testers for my next cookbook, which will be entitled The Heritage Cookbook! Recipe testing is open to the public until January 28th (which is also when feedback is due), so don’t delay!
Tigania - Greek Pan-Fried Pork (Gluten-free, Paleo, Primal, Perfect Health Diet, Whole30)
2 lbs boneless pork shoulder, cut into ~1” cubes
1 tsp kosher salt, more to taste
1/2 tsp black pepper, more to taste
1/4 tsp dried oregano, crushed
1/4 cup olive oil
juice of 2 lemons (about 6-7 tbsp)
1/2 cup dry white wine
lemon slices to serve
1. In a mixing bowl, combine the pork, salt, pepper, and oregano. Warm the oil in a skillet over medium-high heat. In two batches, add the pork and brown on each side until crispy, about 3 minutes per side, then remove the pork using a slotted spoon and set aside.
2. Once the pork is finished and set aside, add the lemon juice and wine to the skillet, then simmer until reduced by one half, about 8 minutes, stirring frequently. Return the pork and any accumulated juices to the skillet, then return to a simmer; cover, reduce heat to medium-low, and gently simmer until the pork is tender and cooked through, about 10 minutes. Using a slotted spoon, transfer the pork to a serving platter.
3. Increase the heat to medium-high, and reduce the sauce, uncovered, until just a few tbsp of glossy liquid remains, about 5 minutes. Pour the sauce over the pork, then serve with lemon slices, olives, salad, and your favorite pickled vegetables.
*** If you are avoiding alcohol, use 1/4 cup apple cider vinegar and 1/4 cup chicken stock in place of the white wine.
Note: In the year leading up to my new cookbook’s release, I will be regularly releasing these recipes to 1) maintain a continuing conversation with my readership and 2) give visitors to this site an opportunity to test and provide feedback before editing. For more information on this new approach, read my post here.
13 thoughts on “Tigania (Greek Pan-Fried Pork)”
Our parents prepare pork this way :) Your version sounds delicious!
Tigania is a town in Kenya, Africa! wow. At last there’s food named after it.
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Looks delicious. But why remove the pork at the end of Step 1… why not just add the fluids (after browning the pork), and by the time the fluid reduces the pork will be done as well (?) Just wondering
This pork looks amazing, made me hungry after reading your post!
I will be making this at the weekend, it looks amazing,
I started on a Paleo diet after I had suffered from heartburn for years and was taking omeprazole daily, I looked into a number of different diets and came across paleo which I had never heard of and found that it had a lot of benefits, so though I would try it for 5 weeks, after the 2nd week my heartburn stopped bothering me.
I dont stick to Paleo 100% of the time, I have my vices lol but ive found a good balance which has clearded up my heartburn and made me fitter.
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delirious food awesome, let me try this.
Thanks for the recipe! I thought the meat needed a little more of everything except lemon juice… I’m sure this is a cultural abomination. But I added some prepared mustard and sour cream at the end to round out the flavor. Can’t wait to go back to the menu for recipes for the rest of my Costco-sizes shoulder!
I don’t know if I did something wrong, but mine was tough as leather. Good flavor, but difficult to eat.
Are the vegetables next to the main course brined? I love the variety in it and would love to try them brined/pickled.