The kind of Greek plate you make on repeat. olive and caper, a proper glaze, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the olive and caper 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. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the red wine vinegar and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Greek
Members
This Greek Curry leans on feta and dill to do the heavy lifting. We sear the Chicken Thigh for...
Greek
Members
The kind of Greek plate you make on repeat. lemon and oregano, a proper crisp, and a finish of...
Greek A sun-drenched take on Chicken Thigh Stew, built on feta and dill and finished the way we like...
Greek The kind of Greek plate you make on repeat. feta and dill, a proper grill, and a finish of...