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Charred Paneer Chowder
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper char, and a finish of...
Greek · Side
Charcoal-grilled Pork Side with feta and dill
Our tested Steamed Pork Side: charcoal-grilled, generous, and balanced with feta and dill. Serves 2 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the kalamata olives and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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