Drunken Pork Stew (Bekri Meze)
A Greek recipe for a delicious (and gluten free) dinner! Pieces of pork, mushrooms and peppers are slow cooked in a rich wine sauce for the ultimate pleasure!
Ingredients
- 3 tablespoons olive oil, or other vegetable oil
- 2 pounds pork meat, chopped in bite sized cubes
- ½ pound mushrooms, sliced
- 1 large onion, sliced
- 2 cloves garlic, whole
- 2 bay leaves
- 1 teaspoon cumin
- ½ teaspoon allspice
- 1 tablespoon thyme
- Salt and pepper to taste
- 1 cup dry white wine
- 1 red bell pepper cut in chunks
- 1 green bell pepper cut in chunks
- some chopped parsley for garnish
Instructions
- Heat a large saucepan or a pot and add the olive oil and pork. Let the pork brown from one side and flip to brown from the other (about 7 minutes total).Add the mushrooms and stir until they water out completely and start to caramelize (about 7 minutes).Reduce heat and add the onion, the garlic cloves (whole), bay leaves, cumin, all spice and thyme. Cook until the onion is soft and translucent, about 5 minutes.
- Add the wine, salt and pepper and simmer covered, under very low heat, for 50 minutes or until tender.Add the peppers and continue cooking covered for another 20 minutes or until pork is very tender and soft and the sauce has reduced and thickened.Check the stew every now and then. If the sauce has reduced and thickened but the meat isn't ready yet, add a bit of hot water and continue cooking.
- Sprinkle with some chopped parsley and serve as an appetizer, or over rice/mashed potatoes for a main dish.Eat!
