Pork tigania (fried pork bites)

5’

4

Σχετικά με τη συνταγή

Calories 650kcal

Protein 45g

Carbohydrates 4g

Fat 50g

GREEK / TRADITIONAL

Preparation 5’

Cooking 10’

Servings 4

Διατροφική αξία ανά μερίδα

Calories 650kcal

Protein 45g

Carbohydrates 4g

Fat 50g

The recipe

Pork tigania (fried pork bites)

GREEK / TRADITIONAL

5’ Preparation

10’ Cooking

4 Servings

Nutrition per serving

650 kcal Calories

45 g Protein

4 g Carbohydrates

50 g Fat

Υλικά

1 kg pork neck, cut into bite-sized pieces
80 ml extra virgin olive oil
Juice of 2 lemons
½ hot pepper, sliced
80 ml dry white wine
1 pinch of dried oregano
Salt
Freshly ground black pepper

Pork tigania (fried pork bites)

Preparation: 5’ Cooking: 10’ Servings: 4 Cuisine: GREEK / TRADITIONAL

Nutrition per serving: Calories 650 kcal · Protein 45 g · Carbohydrates 4 g · Fat 50 g

Ingredients

1 kg pork neck, cut into bite-sized pieces
80 ml extra virgin olive oil
Juice of 2 lemons
½ hot pepper, sliced
80 ml dry white wine
1 pinch of dried oregano
Salt
Freshly ground black pepper

Method

Heat the olive oil in a large frying pan over high heat and, once hot, add the pork. Allow the pieces to brown well before turning them, so they develop a nice crust on all sides.
Season with salt and pepper and continue sautéing for 4′-5′, until the pork develops a good color and is properly cooked.
Add the hot pepper and continue sautéing for another 1′, allowing it to release its aromas and flavor.
Deglaze with the white wine and allow the alcohol to evaporate. Add the lemon juice and gently shake the pan so that the sauce combines with the meat juices and the olive oil.
Remove from the heat, sprinkle with oregano and serve immediately.

Εκτέλεση

Heat the olive oil in a large frying pan over high heat and, once hot, add the pork. Allow the pieces to brown well before turning them, so they develop a nice crust on all sides.

Season with salt and pepper and continue sautéing for 4′-5′, until the pork develops a good color and is properly cooked.

Add the hot pepper and continue sautéing for another 1′, allowing it to release its aromas and flavor.

Deglaze with the white wine and allow the alcohol to evaporate. Add the lemon juice and gently shake the pan so that the sauce combines with the meat juices and the olive oil.

Remove from the heat, sprinkle with oregano and serve immediately.