Dinner · 50 min · greek

Bekri Meze

If you like pork shoulder, you’ll love this Greek dinner — 50 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Pork shoulder
• 1 cup Red wine
• 3 Tomatoes
• 1 Onion
• 5 cloves Garlic
• 4 oz Kefalotyri
• 1 tbsp Oregano
• 1/4 cup Olive oil

Steps

1. Brown the pork cubes in olive oil until deeply crusted on all sides, about 10 minutes.
2. Soften the onion and garlic 6 minutes, add tomatoes and oregano, and cook 5 more.
3. Pour in the red wine — the “drunkard” in bekri meze — and scrape up every browned bit.
4. Cover and braise 30 minutes until the pork yields completely and the sauce thickens.
5. Uncover for the last 10 minutes so the sauce reduces to a rich glaze.
6. Shower with grated kefalotyri off the heat so it melts into the sauce.
7. Serve with bread and more wine; the drunkard’s meze pairs best with its namesake beverage.

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