Sunday Supper: Greek Drunken Pork Stew in Red Wine
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
In this land of beef-eaters, pork stews don't get enough love. This one is an adaptation of a Greek pork and wine stew that I read in Vefa's Kitchen. Chunks of pork shoulder are slow-simmered in wine until meltingly tender and packed with flavor.
Although you might be inclined to use white wine in this hearty, one-pot dish—what with pork being "the other white meat"—stick with a nice, dry red. It really works wonders for this flavorful, fragrant stew. The tomato base contains a heady mix of cayenne, nutmeg, and oregano, offering just a bit of kick—not to mention a certain je ne sais quois. That's in no small part due to the addition of Dijon mustard, which coats the meat before it's initially browned.
You can make this dish more quickly using a cut like pork loin, but it'll be drier and less nuanced. I'd recommend using pork shoulder and investing the time since this humble, simple dish translates into something much more complex with slow and low cooking.
The Vefa's Kitchen recipe that inspired it features accompanying trahana, a thick, yogurt-grain mixture with several variations. Instead, I just serve it with a dollop of yogurt on top or eat it as-is ladled over orzo or rice.
Whatever you do, be sure to serve yours with a nice glass of red wine.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.