This is a Cypriot dish, but it’s cooked differently in the homes and restaurants of its home country. Here in the UK the Greek restaurants have developed a quick way to make it, quite different to the traditional slow braise.
You need cheap pork chops or shoulder
Red wine…you really want a ‘challenging’ old style of wine for this dish, but they are so hard to find now. You can always add a few drops of vinegar to the finished dish to balance that caramelised sugars.
Whole coriander seeds ( and a pestle and mortar to bash them in! )
Sugar, Black Pepper, Olive Oil, Sugar and Lemon Juice.
Choose the pork chops with the greatest marbling of fat…and look how cheap they are!
That’s right…just 62P each chop!
You need a sharp, short bladed knife to ‘seam cut’ the meat from them, using the natural sections created by the various muscles of this cut. Time was, butchers called this ‘best end’ and charged you extra for them…but supermarkets have ‘trained’ us all to want the wrong chops:
Far too lean and one big tasteless muscle…..they’d be better braised!
Here’s just one chop seam butchered:
See how I have left just a little fat on each piece.
Now marinate the meat in the following:
Ground black pepper
Sugar…just a level teaspoonful
A pinch of Meat Tenderiser
Most folk would add salt to this marinade, but I feel it is likely to just draw moisture from the meat…add it after cooking if you wish…
After the meat has marinated for a few hours, or longer if convenient, fry it in a large pan on a high heat with a little extra olive oil so that all the meat gets onto the hot metal and is un-crowded.
Turn the meat to brown all over, then reduce the heat and cover the pan to finish cooking. If your pan doesn’t have a lid use a plate …. but it will get hot!
Whilst the meat is cooking grind the coriander sees in the pestle & mortar.
Now remove the lid, turn up the heat again and pour half a glass on red wine in. Use a spatula to de-glaze the pan with the wine and loosen up all the dark brown bits.
When the wine has almost gone and is thickening add the ground coriander seeds and stir well. Continue cooking to soften the seeds a little
You might just serve this with French Fries and finely diced raw onion and a sprinkling of chopped parsley…my favourite Greek restaurant always did. Meat covered in aromatic crunchy seeds is a little daunting…but it is addictive. It’s the first thing I ever learned to cook….I simply HAD to have it!
You could also serve it with Greek Potatoes…or maybe rice-shaped Orzo pasta.
Listen while you cook: