Pork with olive oil and oregano
(Χοιρινό Λαδορίγανη) An easy one pot wonder to start off the new season
Greek cuisine and culture newsletter
Greetings friends, I hope this newsletter finds you well.
Firstly, I would like to welcome all the new members this week to the community. I encourage you all to share your experiences, and feel free to ask any questions you might have in the comments below. It’s great to have you here.
Today I’m writing about a Greek classic, pork with olive oil and oregano, (Χοιρινό Λαδορίγανη). A delicious recipe that is perfect for this time of year. Served with some fresh pan fried potatoes chips, I believe it deserves a place in the Greek comfort-food hall of fame.
Here I make it with pork shoulder, bone in. Of course, some fine Greek extra virgin olive oil, locally sourced dried oregano, and when in season, some aromatic sweet-scented Greek lemons.
The abundance of olive oil in Greece is strikingly obvious. It’s used for everything in the kitchen, from sautéing, to deep-frying, grilling, desserts, and of course salads. In this recipe, olive oil is used for sautéing, and it is important that a light-flavored, mild olive oil is used for cooking.
This recipe can also be made with beef or lamb, especially in the Spring and Autumn, when young lamb is available. I encourage you all to try this simple but satisfying meal, I promise you will be greatly rewarded.
Recipe
Ingredients
1 kg Pork shoulder bone in cut into 3 pieces, trimmed of any excess fat. Ask your butcher to cut the meat with the bone in at around 330gr-350gr per serving, which makes three servings for this recipe.
Olive oil
1 Tsp Dried oregano
3 Cloves garlic, peeled, (whole)
2 bay leaves
250 ml Dry white wine
2 medium lemons, juiced
350 ml Light vegetable stock (optional)
1/3 cup Flour
Salt, black pepper
Method
Generously season the meat on all sides with salt and pepper. Coat with the flour and dusting off any excess.
In a pot or Dutch oven large enough to fit the pork, add just enough of the olive oil to evenly cover the bottom. Heat the oil till hot and shimmering. Add the pork and brown evenly on all sides. The meat should sizzle when placed in the oil, if not, remove it and let the oil get hotter before proceeding.
Next add the garlic, white wine, and lemon juice. Reduce the liquid by 2/3 and add the bay leaves and oregano.
Add the light vegetable stock and water to cover the meat about 2/3 of the way up. Bring the liquid to a boil and turn down the heat to a slow simmer. Cover with a tight lid and cook for 1 to 1 1/2 hours. Check the meat after 30 minutes, turning the meat halfway through the cooking process. Make sure there is enough liquid in the pot, add a little water if the meat needs to cook for longer. The pork is ready when it comes off the bone easily, or is fork tender, (meaning it breaks apart easily with a fork).
When the dish is ready, the liquid should have reduced to a slightly runny consistency, barley coating the back of the spoon. If the meat is cooked and there is still too much liquid in the pot, remove the meat, turn up the heat, and reduce the liquid further.
To serve
This recipe is very versatile with garnishing and can be served with fried potatoes like I’ve used here, some white rice, potato purée, or even spaghetti on the side. Sprinkle with fresh oregano and enjoy.
Note:
A good substitute for pork shoulder is pork-neck fillet. There’s no bone to deal with, and has good fat content marbling through it, making it the ideal cut for braising.
Cooking times vary depending on the quality of the meat and the particular cuts used.
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