Try this easy recipe for an affordable family meal. Russ Crandall shares this super-savory Mediterranean inspired, Greek Pan-Fried Pork recipe, otherwise know as Tigania.
Recipe Author: Russ Crandall/The Domestic Man
Time: 45 min.
USWM Shopping List: Boneless Pork Shoulder Roast
PHOTO CREDIT: Russ Crandall/The Domestic Man
- 2 lbs boneless pork shoulder, cut into ~1” cubes
- 1 tsp kosher salt, more to taste
- 1/2 tsp black pepper, more to taste
- 1/4 tsp dried oregano, crushed
- 1/4 cup olive oil
- juice of 2 lemons (about 6-7 tbsp)
- 1/2 cup dry white wine
- lemon slices to serve
Instructions For Tigania – Greek Pan-Fried Pork
1. In a mixing bowl, combine the pork, salt, pepper, and oregano. Warm the oil in a skillet over medium-high heat. In two batches, add the pork and brown on each side until crispy, about 3 minutes per side, then remove the pork using a slotted spoon and set aside.
2. Once the pork is finished and set aside, add the lemon juice and wine to the skillet, then simmer until reduced by one half, about 8 minutes, stirring frequently. Return the pork and any accumulated juices to the skillet, then return to a simmer; cover, reduce heat to medium-low, and gently simmer until the pork is tender and cooked through, about 10 minutes. Using a slotted spoon, transfer the pork to a serving platter.
3. Increase the heat to medium-high, and reduce the sauce, uncovered, until just a few tbsp of glossy liquid remains, about 5 minutes. Pour the sauce over the pork, then serve with lemon slices, olives, salad, and your favorite pickled vegetables.
*** If you are avoiding alcohol, use 1/4 cup apple cider vinegar and 1/4 cup chicken stock in place of the white wine.
For more history on this dish, check out the original recipe at The Domestic Man.
Meet The Chef:
A big US Wellness thank you goes out to Russ Crandall, The Domestic Man. At his blog, you’ll find gluten-free and Paleo-friendly recipes. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.
Russ released his debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, in February 2014, and his second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015.