Homage to Tradition: A Taste of Ammochori Florina in Every Bite!
This Pan Fried Pork Tigania dish was enjoyed in my grandfather’s hometown of Ammochori Florina, prepared by his sister, Argiro, whom we affectionately call Theia Argiro. The only ingredient I couldn’t replicate was their homemade red wine, which she used in this dish. We’ll just have to settle for a dry red wine from Liquorland!
Ingredients
Method
- Cut the pork into large, thick, bite-sized pieces, approximately 5cm wide.
- Place the pork in a large frying pan and cover it with water until all the pork is submerged. Keep the heat low to medium and let it simmer for one hour uncovered until all the water is absorbed.
- During this hour, you'll see excess fat floating on the water's surface. Use a spoon to remove and discard it.
- Once most of the water has been absorbed, add 1/3 cup of olive oil and red wine
- Reduce the heat and season the pork with pepper, oregano, and salt.
- Allow the pork to start pan-frying, stirring occasionally to ensure it browns and crisps on all sides.
- When the frying is almost done, squeeze the juice of a whole lemon over the pork.
- Transfer the pork to a serving dish and adjust the seasoning with more salt or pepper according to your taste.
FAQs: Pan Fried Pork Bites Recipe
Why Simmer Pork in Water Before Frying?
Simmering the pork in water serves multiple purposes. Firstly, it helps to tenderize the meat, ensuring it remains juicy and succulent throughout the cooking process. Secondly, it allows excess fat to render out, resulting in a leaner, crispier final product. Lastly, simmering infuses the pork with moisture, enhancing its overall texture and flavour.
What Red Wine is Best for Pan Fried Pork Tigania?
Traditionally, homemade red wine is used in this recipe to impart a unique depth of flavour. However, if homemade wine is not available, a good quality dry red wine from your local liquor store will suffice. Choose a wine with robust fruity notes that can complement the rich flavours of the pork and herbs.