Sauteed Pork with Peppers and Onions (Pork Tigania)

Ingredients

• A splasholive oil
• 1 kilogram (2.2 pounds)boneless pork shoulder blade or pork neck, cut into 4 cm (1 1/2-inch) pieces
• 2 teaspoonsground coriander
• To tastesalt
• To tasteblack pepper
• 2 teaspoonsdried thyme
• 180 ml (3/4 cup)dry white wine
• 150 grams (1 medium-sized)red bell pepper, cut into 2 cm (3/4-inch) thick slices
• 150 grams (1 medium-sized)green bell pepper, cut into 2 cm (3/4-inch) thick slices
• 150 grams (1 medium-sized)red onion, cut into 1 cm (1/4-inch) thick slices
• 2 tablespoonsdried oregano
• 4 heaped tablespoonsmild mustard (yellow mustard)
• 2 teaspoonssmoked paprika
• 2/3 teaspoongarlic powder
• A splashhot water

Instructions

1. 1

   Season the pork

   Season the pork pieces with salt, pepper and ground coriander.

2. 2

   Marinate briefly

   Leave the seasoned pork at room temperature for 20 minutes.

3. 3

   Heat the oil

   Warm a splash of olive oil in a sauté pan.

4. 4

   Brown the pork

   Add the pork to the hot oil and sear for 3–4 minutes on one side before turning. Brown the other side too; good browning adds flavour.

5. 5

   Add wine

   Pour in the wine and add the dried thyme. Lower the heat and cook for 2–3 minutes, until the smell of alcohol has gone.

6. 6

   Simmer until tender

   Cover and cook over very low heat for about 30–40 minutes, until the pork is fork-tender. Remove the lid and raise the heat to medium-high.

7. 7

   Reduce the liquid

   Continue cooking until only oil remains in the pan.

8. 8

   Cook the vegetables

   Stir in the peppers and onion. Cook, stirring occasionally, until softened but still with some bite, then take the pan off the heat for a minute.

9. 9

   Mix in the seasoning

   Stir in the mustard, smoked paprika, dried oregano and garlic powder.

10. 10

    Finish the sauce

    Add a splash of hot water to help everything come together. Scrape the pan and stir well, then return it to the heat for one more minute.

11. 11

    Serve warm

    Serve as a meze with wine and crusty bread, or as a main with boiled rice or potato fries.

What is pork tigania?

Tigania is a Greek style of pan-cooked meat, often served as meze alongside drinks and other small plates. This version combines tender pork with peppers and onion in a mustard sauce.

The pork gets its flavour from a good sear, white wine and herbs, while mustard and smoked paprika make the final sauce bold and glossy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 49g protein, 12g carbs, 15g fat.

The pork provides most of the protein, while the peppers and onion contribute carbohydrates. Olive oil and the pork carry much of the fat; serve with a generous portion of vegetables or a side salad to round out the plate.

Choose and brown the pork

Cut: Shoulder blade or pork neck suits the long, gentle simmer and stays tender as it cooks. Keep the pieces around the stated 4 cm size so they cook at a similar pace.

Sear: Brown the meat well before adding the wine, allowing 3–4 minutes on the first side. Avoid turning it too soon, so it has time to form a browned surface.

Let the pork turn tender

Gentle heat: After adding the wine and thyme, cover the pan and simmer at very low heat for about 30–40 minutes. The pork is ready for the next stage when a fork can pass through it easily.

Reduce: Once tender, uncover the pan and raise the heat to medium-high until only oil remains. This concentrates the cooking juices before the vegetables go in.

Keep the vegetables lively

Peppers: Add the red and green pepper slices with the onion and cook until they soften but still retain a little bite. Stir from time to time so they cook evenly.

Mustard: Take the pan off the heat for a minute before stirring in the mustard, paprika, oregano and garlic powder. A splash of hot water helps loosen and combine the ingredients when the pan returns to the heat.

Timing the dish

The pork needs the longest stretch of cooking, so let tenderness guide you within the stated 30–40-minute simmer. The vegetable and mustard finish is much quicker and is best done just before serving.

Because the method begins with a 20-minute room-temperature marinade, allow for that pause as well as the cooking time when planning the meal.

Serving ideas

For a meze spread, bring the pork to the table warm with crusty bread to mop up the sauce. Wine is suggested alongside it in the original serving instructions.

To make it a main course, serve it with boiled rice or potato fries. The bread, rice or potatoes also make the sauce easier to enjoy.

Recipe notes & tips

• Pat the pork pieces dry before seasoning if their surfaces are wet, to help them brown.
• Brown the pork in batches if the pan is crowded, so the pieces can sear rather than steam.
• Keep the covered simmer very low and check for fork tenderness after about 30 minutes.
• Stir the peppers and onion occasionally so they soften evenly while retaining some bite.
• Take the pan off the heat for a minute before adding the mustard and spices.
• Use a splash of hot water to help bring the sauce together, adding only enough to combine it.

Variations

• Add chilli: Stir in a little chilli with the smoked paprika for extra heat.
• Use pork shoulder: Cut it into the same-sized pieces and simmer until fork-tender.
• Try another mustard: Use a different mild mustard if yellow mustard is unavailable.
• Serve with bread: Put crusty bread on the table for dipping into the sauce.
• Make it a main: Pair the pork with boiled rice or potato fries.

Common mistakes to avoid

• Turning too soon: Let the first side sear for 3–4 minutes before flipping so it has time to brown.
• Crowding the pan: The pork may steam instead of browning; sear it in batches if needed.
• Cooking too fast: Keep the covered simmer very low so the pork can become tender without rushing.
• Overcooking the vegetables: Stop when the peppers and onion are soft but still have some bite.
• Adding mustard over high heat: Take the pan off the heat for a minute before stirring in the mustard and spices.
• Skipping the hot water: Add a splash to help the seasonings combine and make the sauce easier to stir.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until steaming hot, adding a small splash of water if the sauce needs loosening.

Frequently asked questions