Sauteed Pork with Peppers and Onions (Pork Tigania)

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This hearty sauteed pork is a traditional Greek Meze made of juicy pork bites coated in a thick, glossy, smoky mustard sauce.

Servings: servings

Calories: 415kcal

olive oil
1 kilogram (2.2 pounds) boneless pork shoulder blade or pork neck cut into 4 cm (1½-inch) pieces
2 teaspoons ground coriander
2 teaspoons dried thyme
180 ml (¾ cup) dry white wine
150 grams (1 medium-sized) red bell pepper cut into 2 cm (¾-inch) thick slices
150 grams (1 medium-sized) green bell pepper cut into 2 cm (¾-inch) thick slices
150 grams (1 medium-sized) red onion cut into 1 cm (¼-inch) thick slices
2 tablespoons dried oregano
4 loaded tablespoons mild mustard (yellow mustard)
2 teaspoons smoked paprika
⅔ teaspoon garlic powder

Season the pork with salt, pepper, and ground coriander.
Marinate for 20 minutes at room temperature.
Heat a splash of olive oil in a saute pan.
Brown the meat in the hot olive oil. Sear for 3-4 minutes on one side first before flipping the meat. It should brown well on the bottom, then flip to brown on the other side as well. (The better the browning, the more flavorful the dish will be.)
Pour in the wine and add the dried thyme. Turn the heat to low. Cook for 2-3 minutes until you no longer smell the alcohol.
Simmer covered at very low heat until the meat is fork-tender (about 30-40 minutes). Then uncover and raise the heat to medium-high.
Cook until there's only oil left in the pan.
Stir in the peppers and onions. Cook until softened yet still retain a bite, stirring occasionally. Then take the pan off the heat for a minute.
Stir in the mustard, paprika, dried oregano, and garlic powder.
Add a splash of hot water, to help everything combine, scrape the pan and stir well. Return to the heat and cook for a minute more.
Serve warm as a Meze with some wine and crusty bread on the side, or as a main dish with boiled rice or potato fries. Enjoy!