Little Cooking Tips - Pork

Cooking Time:

1 hour

15 minutes

This is by far one of the best stews served in the winter here in Greece. Extremely popular during the winter months, this dish is also served in the Christmas/New Year Holiday season.

In the old times, especially in the villages, the pigs were slaughtered in December. That's why pork is still the most popular meat used in Greece during the Holidays. Furthermore, the Orthodox Christian practice requires fasting for a long period before Christmas. So, the body has not been consuming meat for quite some time. Therefore, a meat soup is a great meal to help it adjust to meat consumption again.

So what's this dish about? Well, it's a delicious stew, made with a nice piece of braised pork (pork leg/ham is often used as it has less fat than other pieces), selino and avgolemono sauce.

What is selino? Selino is a Greek/European variety of celery, which has long and thin stalks and lots of leaves. You can see it in the Ingredients picture below (right above the white bowl with the meat). You can see how thin these stalks are. The taste is a bit stronger than the American (Pascal) version (also available here as "celery" with Greek typing:Σέλερι).

But don't worry; if you can't find European celery, you can also use the Pascal variety. The taste is still great and a bit milder, making it perhaps more suitable for those not used to Greek food. In this case however, the stalks must be trimmed, and if the surface is a bit rough, it must also be peeled. Use any leaves as well, and slice the stalks in 5cm/2in pieces. If the stalks are very thick, also slice them 2-3 times lengthwise before cutting the pieces.

Avgolemono sauce, is a creamy delicious sauce that's made with egg and lemon. You simply beat eggs and fresh lemon juice until frothy and then slowly add the broth from the stew using a ladle while whisking continuously. The purpose of this is to equalize the temperature of the egg-lemon mixture with the food in the pot, so that the eggs will not cook when the sauce is added into the pot.

When the sauce is warm enough (a couple of ladlefuls with broth from the pot are needed for this), you add the egg-lemon mixture in the pot, and "stir" using the pot's handles (you don't stir inside the pot, you simply swirl the pot for a few seconds).

This is a one-pot fricassee meal you will cook again and again (and again) :) It's hearty, filling, homey, and a perfect choice for any cold day. The quantity of the ingredients given here is for 2 large servings. If you like to cook for 4 simply multiply the ingredients and add 1lt/4cups more warm water. The cooking time is the same though.

Oh, and don't forget to have some good ol' crusty bread to mop up the sauce! Definitely a must!

Ingredients:

For the stew:

- 500gr/17.5oz/1lb pork leg/ham, cut in small bites

- 80-100gr/2.8-3.5oz (1 small) onion, finely chopped

- 250-300gr/8.8-10.5oz selino or celery, chopped in 5cm pieces*

- 125ml (1/2 cup) olive oil

- 170gr/6oz (3-4 pieces) spring onions, green part included, sliced in small pieces

- 40gr/1.5oz (1/2 bunch) fresh dill, finely chopped

- 2lt/2.1qt (8 cups) warm water

- Salt, pepper

*If using American celery (Pascal variety), then trim and peel the stalks. If they’re very thick, also slice them lengthwise in 2-3 strips. Then, chop the stalks in 5cm/2in long pieces.

For the egg-lemon sauce:

- 1 egg, room temperature

- Juice from 1 lemon

Preparation:

Pour the olive oil in a large pot and put it on medium to high heat. Once the oil is hot enough, add the pork (pic.1). Stir, to make sure all the surfaces are starting to cook (pic.2).

When it starts to get a bit brown (pic.3), after about 5-6 minutes, remove and set aside (pic.4).

Add the onion and the spring onions in the (same) pot (pic.5) and sautee until they soften. Any meat residue in the bottom of the pot from the previous phase will be deglazed from the juices of the onion.
When the onions are soft enough, add the dill (pic.6) and stir for a minute.

Add the meat back in the pot (pic.7), stir, and add the water (pic.8).

When the water starts simmering (pic.9), lower the heat to medium-low, cover the pot leaving a small opening (pic.10) and cook for 45 minutes, stirring every few minutes.

When the 45 minutes have passed, add the celery (pic.11), cover in the same manner as before, and cook for 30 minutes more. If by any chance you notice that there isn’t enough broth left at the end (depends on the temperature of cooking), then add 0.5lt (2 cups) of warm water and let it simmer for 5 more minutes.

Before start making the avgolemono egg-lemon sauce, remove the pot from heat and keep it aside for 5 minutes. Add salt and pepper.

Then beat the egg in a medium sized bowl and add the lemon juice while whisking (pic.12).

Whisk until frothy, and then start adding the broth from the pot (whisking continuously), very slowly at first (pic.13). You will need about 2 ladlefuls to warm the sauce up. Then add the frothy sauce (pic.14) in the pot and swirl the pot from its handles. That’s it!

Serve with fresh crusty bread. You won’t need anything else! :) Kali oreksi!

Tips:

1. It’s best to use lean pork meat for this dish. Prefer the leg/ham cuts, they have less fat than pork shoulder/butt. Of course pork belly is not suitable for this dish.

2. Make sure to remove the egg and the lemon from the fridge before you start cooking, so they’ll have enough time to warm up to room temperature.

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Cajun Pork Steaks

littlecookingtips — Wed, 29 Oct 2014 15:34:43 +0000

Cajun Pork Steaks

Photo and text by Panos Diotis and Mirella Kaloglou.

Calories (per serving):

709

Servings:

Preparation Time:

1 hour

Cooking Time:

10 minutes

The most popular steak type in Greece is the pork steak. Especially the pork steaks from the pork shoulder / neck cut, that's also called pork butt in English (for some strange reason).

We also love this pork cut ourselves, since it's juicier and contains enough fat to help the meat get cooked, without getting it dry in the process.

The usual methods to cook pork steaks in Greece are grilling the streaks on a bbq or frying them in olive oil. The latter produces a slightly drier result, so we always prefer to bbq the steaks if possible. They are served in large family gatherings or backyard parties and are hugely popular.

The pork steaks are usually served with Greek salad, French fries, grilled bread slices (they're first sprinkled with olive oil, dry oregano and salt), feta sprinkled with olive oil and tzatziki.
Make sure to try at least once the combination with hand-cut French fries and a good traditional barrel aged feta. It's simply divine!

In Greece we don't use bbq sauces, at least not with pork steaks. The steaks are simply sprinkled with salt, pepper and dry oregano; they're cooked and then drizzled with fresh lemon juice. This helps eliminating any carcinogens that may occur in the bbq process. Always marinate the steaks with lemon or vinegar, or simply drizzle with fresh lemon juice after they’re barbecued for a healthy result.

That being said, we like to try different culinary approaches from time to time. One of our favorites is the Southeastern US approach: Cajun pork steaks.

Cajun cuisine is a cuisine originating from Louisiana, United States. It's a peasant's version of the also popular Creole cuisine, also originating from the same region. At least that's what we non Americans know about it :)

Cajun cuisine is one of our favorite cuisines, with delicious dishes. A very common application of this cuisine is a seasoning combination for meat, which we tried on our pork steaks, called –of course- Cajun seasoning.

We used dry onion, dry garlic, paprika, a bit of cumin, dry oregano and thyme, salt and black pepper. If we want a spicier result, we also add cayenne pepper from time to time. Cayenne is essential in a Cajun seasoning mix, but you may omit it if you can’t tolerate hot spices.

You can use the same seasoning for chicken or beef (or even fish!) and add it to numerous recipes you already cook. Simply try it once. It’s all it takes to win you over.

Ingredients:

- 2 pork steaks, cut from neck, about 600gr/1.3lb/21oz

- Juice from 1 lemon

For the Cajun seasoning:

- 1 tablespoon dry onion

- 1 tablespoon dry garlic

- 1 tablespoon paprika

- 1 teaspoon cumin

- 1 tablespoon dry oregano

- ½ teaspoon dry thyme

- ½ teaspoon kosher salt

- ½ teaspoon black pepper

- 1 teaspoon cayenne pepper (optional)

Preparation: Marinate the pork steaks in the fresh lemon juice, for about 1 hour before cooking.

Mix well all the seasoning’s ingredients in a small bowl. Pat the steaks dry with paper towels.

Sprinkle the seasoning on the steaks (pic.1). Rub them so that the seasoning has covered all the surface of the steaks (pic. 2, pic.3). Repeat on the other side.

Grill them on your BBQ/oven, or fry them in a pan. In these pictures, we fried them (pic. 4), turning them once after 4 minutes (pic. 5), and let them fry for 3 minutes more. The heat was medium to high.

Serve with your favorite sides, like French fries or baked potatoes and/or some salad. Kali oreksi!

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Pork Roast with plums, rosemary and dark beer!

littlecookingtips — Sun, 01 Dec 2013 12:34:47 +0000

Pork Roast with plums, rosemary and dark beer!

Photo and text by Panos Diotis and Mirella Kaloglou.

Calories (per serving):

430

Servings:

Preparation Time:

Cooking Time:

Pork leg/ham is very tasty, and quite popular among the cuts sold for roasting. However, sometimes it tends to get a bit dry as the meat pieces are lean with very little fat content.

The pork roast recipe we suggest here will make the meat tender, and it will keep a good amount of its moisture:

Pork Roast (ham) with plums, rosemary and dark beer!

The base for this recipe is dark beer. We used Guinness ourselves; you can choose any Bock, Stout or Porter beer you prefer. We added some extra virgin olive oil, garlic, a sprig of fresh rosemary (stripping the leaves), coriander powder, a little honey and mustard. Finally, we threw in a few dried plums.

The taste of the dish was really amazing. The meat is tender and sweet (with a touch of fruit), and full of flavor! Simply put it in the marinade we will describe and let it soak in the fridge for at least 4-6 hours (ideally a whole 24 hours; it will be so much better).

The technique to roast the meat used here is "Kleftiko"; Kleftiko is a Greek technique where you put the meat in some baking paper, close it inside (usually in a bag shape), and cook it slowly in an oven for 2 to 6 hours (depending on the type of meat used and the intensity of the heat). So, that’s what we’ll do with our pork bites. We will put them in the oven with some of the marinade, enclosed in some baking paper (a couple of sheets are enough), and we will open this ‘bag’ for a few minutes to allow the meat to get a bit brown.

This recipe is perfect during the holidays, when you have family & friends over; it’s ideal for a more ‘festive’ meal. You can use it for a successful Thanksgiving or Christmas holiday meal and every special meal.

Serve this dish with some mashed or baked potatoes, or even potato salad on the side. Alternatively you can also serve some -long grain- rice.

Ingredients:

- 500g/17.6oz pork (ham/leg), skinless, boneless, cut into large bites
- 330ml (1 1/3 cup), dark beer (Stout/Bock/Porter)
- 80ml (1/3 cup) olive oil
- 2 garlic cloves, crushed
- 2 tablespoons honey
- 100g (3.5oz/about 12 pieces), dried plums
- 2 tablespoons yellow mustard
- 1 sprig of rosemary
- 2 teaspoons salt
- 1 teaspoons pepper
- 3 teaspoon coriander, powder

Preparation:

In a large bowl add: the beer (pic. 1), the olive oil (pic.2), the garlic (pic.3),

the plums (pic.4), the leaves from the rosemary sprig (pic.5), the mustard (pic.6),

the honey (pic.7), and seasonings (pic.8). Whisk for a few more seconds to mix the ingredients (pic. 9).

Instructions:

Put the pork bites in the bowl (pic.10), cover the bowl with cling film and let it marinade in the fridge for at least 4 hours.

Cut two pieces of baking paper and place them one on top of the other in a criss cross fashion inside a baking pan. The length for each piece of baking paper should be about the same with the length of the baking pan.

Take the bowl with the meat out of the fridge, and use a large spoon to add the meat pieces and the plums at the center of the baking sheets. Add a bit of the marinade as well (pic.11).

Close the baking sheets, forming a small package, and cover with a sheet of aluminum foil (pic.12).

Put the baking pan –having the ‘package’ in the center- in the middle rack of the oven and bake for 1h 30 minutes at 200 degrees Celius/390 degrees Fahrenheit.

Next, open the ‘package’ (cut through with a knife of scissor) and put it back in the over for 30-50 minutes (depending on how dry and brown you want the surface of the meat). Check for the desired result and remove when ready.

Serve with mashed or baked potatoes or some rice on the side. Kali oreksi!

Tips:

You can wash some potatoes, cover them with aluminum foil, and place them in the baking pan next to the ‘package’ with the pork. This way, you will have baking potatoes ready to serve with the dish.

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Italian sausages with peppers and onions (Spetzofai)

littlecookingtips — Sun, 30 Jun 2013 17:26:08 +0000

Italian sausages with peppers and onions (Spetzofai)

Photo and text by Panos Diotis and Mirella Kaloglou.

Calories (per serving):

686

Servings:

serves 4

Cooking Time:

This is definitely one of the tastiest and easiest traditional Greek recipes for sausage! Spetzofai or Spetsofai is a popular rustic dish, which is originated from the area aroung Pelion/Pilion mountain.

It's a specialty of the city of Volos, combining Italian Sausages with peppers and onions. If you happen to be around this area, don't miss the opportunity to taste this!
Unoftunately, not all of us can visit Volos, so we will tell you how to cook Spentzofai in your own kitchen.

In this recipe, we will use the Italian sausages which are easier to find outside Greece. In Greece however, we always use the Country sausage, which is called Horiatiko Loukaniko, and is an amazing traditional sausage, with lots of spices and herbs. If your are able to get some Greek Country Sausages, don't miss the opportunity to cook them this way!
Some versions of Spetzofai include green and red bell peppers. In our version, we will use the sweet green long peppers which are amazing when combined with the onions and the sausages. If you can also get the Greek version of the sweet green long peppers, which are called Kerato (they are much sweeter than other varieties) it adds a bit more sweetness to the dish.
So let's start cooking this delicious traditional Greek dish!

Ingredients:

- 300gr/11oz long sweet green peppers*, cut into thin stripes (seeded)
- 400gr/14oz Italian sausages*, cut into pieces 4cm(1.5in) long
- 250gr/9oz onion (2 medium sized), cut in thick slices
- 70gr/2.5oz (3 tablespoons) tomato paste
- 125ml (1/2 cup) olive oil
- 175g/6oz fresh tomato, grated and drained
- 125ml white wine, (1/2 cup)
- 1 tablespoon paprika, preferably smoked
- salt and pepper
* prefer the Greek version of sweet green peppers, called Kerato and the Greek country sausages if you can find some.

Put the olive oil in a large frying pan, on medium to high heat. Add the sausages and saute for 1 minute.
Add the peppers and the onion and cook for 10 minutes, stirring occasionaly. Pour the wine, cook for 3 minutes to allow the alcohol to evaporate and then add the tomato, the tomato paste and the paprika. Lower the heat to medium-low, and cook until the sauce thickens.
Serve with fresh bread and feta cheese on the side. Kali oreksi!

Tips:

1. This dish is also served as a 'meze' (starter/appetizer).
2. You can also add some chopped eggplant in this dish, but in this case you must increase the amount of oil used and the cooking time. Add the eggplant when you add the onion.
3. If you prefer a spicier result you can also add a small chilly pepper along with the sweet peppers.

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Spicy

Greek Fava (split pea pudding) with Sausages

littlecookingtips — Mon, 15 Apr 2013 18:42:51 +0000

Greek Fava (split pea pudding) with Sausages

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving):

823

Servings:

serves 4

Cooking Time:

45 minutes

Fava is a traditional Greek dip which is mostly served as an appetizer or a side dish. It is made from yellow split peas and it's very common during the summer. Notice that it's made from split peas and not broad beans (fava beans), so the taste is milder and completely different.

The most usual way to have Greek Fava is with chopped onions, olive oil and lemon juice. However, we tried a rather new recipe of our own: having it with Greek Sausages (Horiatiko Loukaniko). You may also use Italian sausages if you can't find Greek. The result was surprisingly amazing! We hope you 'll enjoy it as much as we did!

Ingredients:

For the Fava pudding:
- 250gr/8.8oz yellow split peas (rinsed)
- 1250ml (5 cups) water
- 150gr/5oz (1 medium sized) onion, cut in half
- 80ml (1/3 cup) extra virgin olive oil
- salt and pepper
For the sausages:
- 300gr/10.5oz Italian sausages , cut into thin slices
- 150gr/5oz (1 medium sized) onion, cut into thin slices
- 80ml (1/3 cup) olive oil
- 1 teaspoon oregano
- 20gr/0.7oz (1/4 bunch) parsley, finely chopped
- 5 tablespoons lemon juice (1 medium sized lemon)

Start making the Greek Fava pudding:
Put the yellow split peas, the onion and the water in a medium sized pot. Put it on medium to high heat.
Once the water starts to boil, using a laddle remove the froth from the surface. Once removed, reduce the heat to medium and slightly cover the pot with a lid. Let it cook for around 30 minutes, stirring often, until it starts to become a porridge.
At this point, remove from heat, discard the onion, and add the olive oil, the salt and pepper. Using a hand blender or a food processor or even a classic blender, mash the porridge into puree consistency. Let it aside to cool down.

Add the olive oil in a medium sized frying pan and put it on medium to high heat. Once the oil is hot, add the sausages and the onion and sautee for 5-8 minutes. Add the lemon juice, the parsley and the oregano and stir for 1 more minute. Remove from heat.

Serve the dish with the Greek Fava puree on the bottom, and the sausages and onions on top. Kali oreksi!

Tips:

You can also use 1/2 glass of white wine instead of the lemon juice.

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Legumes / Pulses / Rice

Special Characteristics:

Juicy pork steaks with wine and honey

littlecookingtips — Wed, 03 Apr 2013 10:10:28 +0000

Juicy pork steaks with wine and honey

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving):

981

Servings:

Cooking Time:

When we think of "...pork steaks", we all have in mind those juicy steaks we have just removed from the barbeque.

Well,they can be cooked in various other ways.

A very tasty way we suggest,is with wine, honey and balsamic vinegar. The result is superb!

Ingredients:

- 2 large pork blade shoulder steaks, about 600-700gr/21-24.5oz or 1.4-1.5lb
- 3 garlic cloves, finely chopped
- 60ml olive oil (1/4 cup)
- 180ml white wine (3/4 cup)
- 60ml balsamic vinegar (1/4 cup)
- 2 teaspoons of honey
- 2 tablespoons of mustard (mild)
- 1 tablespoon of fresh oregano (or 2 tablespoons dried)
- 1 pinch of thyme

Put the olive oil in a deep fry pan, and heat it on medium to high heat.
When hot, add the steaks and cook for 3-4 minutes turning them once or twice.

Add the garlic and cook for 3 more minutes.
Then add the wine, the vinegar, the honey, the thyme,the oregano and the mustard. Stir well and reduce the heat to medium-low, turning the steaks from time to time.
Cook for another 14-15 minutes until you get a thick result.

For serving
Place the steak in a large plate with some mashed potatoes on the side. Garnish with the sauce.

Tips:

1. If the side dish is mashed potatoes it's better to start the cooking by boiling the potatoes (it takes a bit longer) and then continue with the cooking of the steaks. This way you will have both dishes ready at the same time.
2. If you prefer the steaks medium-rare then reduce the cooking time at the final stage from 14-15 minutes to 10.

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Baked crepes with ground meat and melted cheese

littlecookingtips — Wed, 03 Apr 2013 09:26:43 +0000

Baked crepes with ground meat and melted cheese

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving):

777

Servings:

serves 4

Preparation Time:

Cooking Time:

If you want to make crepes, a great idea is stuffing them with a mix of ground meat, tomato and herbs and baking them in the oven, with melted cheese. It's a main course, but if cut into pieces also a very tasty snack!

Ingredients:

For the crepes
- 2 fresh eggs
- 1 cup of milk (250ml)
- 1 teaspoon of salt
- 1 cup of flour for all uses
- 3 tablespoons of melted margarine or butter
For the filling
- 150gr/5.3oz of ground pork*
- 200gr/7oz of ground beef
- 1 green bell pepper cut into stripes (4-5cm/1.5-2inches long)
- 1 medium sized onion, finely chopped
- 6 tablespoons of parsley, finely chopped
- 3-4 garlic cloves, finely chopped
- 1 cinnamon stick
- 400gr/14oz fresh tomato(es), grated
- 1 tablespoon tomato paste
- 1 teaspoon fresh spearmint, finely chopped (2 tablespoons for dry)
- 1 cup white wine
- 40-50ml (about 3 tablespoons) olive oil
- salt and pepper
For the baking
- 100gr/3.5oz graviera**, grated
- 200gr/7oz gouda, grated

* you can use just ground beef if you can't find ground pork
**you can use any hard yellow cheese you prefer if you can't find graviera (e.g. Dubliner, Gruyere)

Preparation: Start by making the porridge for the crepes; put the eggs, the salt, the milk and the melted margerine (or butter) in a bowl and start whisking until you get a rich and smooth result. Then add the flour, slowly, while whisking continuously. Leave it aside and proceed with the filling.

For the filling
Put the olive oil in a deep frying pan and put it on medium to high heat. Once hot add the onion. Sautee for 2 minutes.
Add the ground meat (both pork and beef) and the garlic, and using a fork or a flat wooden spatula chop and stir the meat along with the onion and the garlic for 4 minutes until the meat is golden brown.
Then add the pepper and continue cooking for 5 minutes, stirring carefully.
Add the parsley and cook for another 2 minutes, stirring frequently now.
Pour the wine and add the cinnamon stick. Stir and continue cooking for another 5 minutes, until the wine evaporates.
Add the tomato, the tomato paste, the spearmint, season with salt and pepper and stir.
Cook for another 5 minutes. When the filling thickens remove the cinnamon stick.
Cook until you get a firm result.
Leave aside to cool and begin to make the crepes.

For the crepes
Heat (on high heat) a frying pan (28cm/11inches). Pour aproximately 5 tablespoons of the porridge in the center of the pan (you can add the 5 tablespoons in a large spoon and see how much you need for each crepe) and quicly start to turn the pan clockwise, to spread it.
Leave it until it thickens (no more than 10 sec. - when the ends begin to turn brown) and then with a flat wooden spatula flip the crepe to the other side and leave it again for 8-10 sec. Continue with the same process until all of the porridge is used. The amount in this recipe is for 6 crepes.

For the baking
Grease a medium sized pyrex or ceramic baking pan(casserole). Take one crepe and add 3 tablespoons of filling in the middle, lengthwise .
Roll the crepe tightly and carefully put it in the pyrex (the end of the roll facing down).
Continue doing so with the rest of the crepes.
Sprinkle the grated graviera and the gouda and bake at 200 degrees Celsius/390 Fahrenheit until the cheeses melt. Remove from the oven and serve. Enjoy!

Tips:

1. Be extra careful when cooking the crepes. You need to be swift moves as the can burn easily.
2. If your first crepe isn't looking good don't worry. It happens almost everytime! The rest of them will be great!
3. You can also serve some Greek yogurt on the side. We know it sounds strange, but we tried it and it tastes great!
4. If you can't find fresh ripe tomatoes, you can use a can of chopped tomatoes but first grind them into a sauce using either a blender or a food processor.

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Spicy

Fried Pork in a herbs and mustard sauce

littlecookingtips — Fri, 29 Mar 2013 15:23:32 +0000

Fried Pork in a herbs and mustard sauce

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving):

772

Servings:

Cooking Time:

30 minutes

If you want an easy, tasty and fast way to cook a piece of pork rump, then the next recipe is exactly what you were looking for.

Full of flavours from Greek herbs, white wine and French fries on the side, the satisfaction is guaranteed!!!
This is a traditional Greek recipe, used as a wine treat ("meze") and is often cooked around Christmas in many regions of Greece.

Ingredients:

- 600gr/21oz/1.3lb pork rump, cut into pieces
- 2 tablespoons of dry oregano
- 1 teaspoon of coriander powder
- a pinch of thyme
- 1 tablespoon spicy mustard
- 250ml (1 cup) white wine
- 180ml (2/3 cup) olive oil for frying

Pour the olive oil in a deep frying pan and saute the pork for 12 minutes on medium to high heat.
Pour the wine, add salt and pepper, the oregano, the coriander, the thyme and the mustard.
Stir well and reduce the heat to medium/low.
Continue cooking for another 12 minutes. Remove from heat and serve with French fries on the side. Enjoy!

Tips:

You can also use long grain rice as a side, or for those on diet, steamed veggies.

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