Greek Bekri Meze / Mpekri meze (Drunken pork stew)

Ingredients

• 1 kg/ 35 ounces pork tenderloin, cut into small cubes (alternatively use 3 chicken breasts if you are a chicken fan)
• 2 cloves of garlic, finely chopped
• 3 tbsp olive oil
• 1 green pepper chopped length-wise
• 500 g chopped tomatoes (18 ounces)
• 1/2 cup dry white wine
• 1 pinch of cumin
• 250g/ 9 ounces hard yellow cheese (cheddar, or if you can find Greek graviera)
• 2 carrots
• salt to taste
• a handful of peppercorns
• freshly ground pepper

Instructions

1. 1

   Heat the olive oil to a large frying pan and sauté the pork/ chicken on medium heat for 5-6 minutes, whilst stirring.

2. 2

   Add the peppers and garlic and sauté for about 2 minutes.

3. 3

   In the meantime, boil the carrots until tender and add to the pan. Deglaze with the wine.

4. 4

   Add the tomatoes, salt, peppercorns, the ground pepper and the cumin. If you are using canned tomatoes, sprinkle some sugar to prevent the sauce from getting too sour.

5. 5

   Let it simmer in low heat for about 15 minutes, or until the sauce has thickened.

6. 6

   Cut the cheese in small cubes. Add to the pan while still hot and stir. Remove from the stove immediately and serve in a large bowl.

7. 7

   Enjoy with a glass of dry, white wine and some crusty bread!