Stewed pork and tomato, with garlic walnut crumb

Stewed pork and tomato, with garlic walnut crumb

Hiríno kai tomáta sti kasérola may skórdo kai karídia pskóla

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

This is my interpretation of lagoto, a richly flavoured pork stew, a speciality of the Peloponnese. Traditionally, quite a lot of garlic is used, six cloves or more (though I’ve halved that), and it is added at the end of the cooking time so its flavour is very intense. For a more gentle garlic flavour, I’ve cooked it with the pork at the beginning of the braising time. I’ve also chosen to toast the crumb and walnut mixture used to thicken the dish at the end of the cooking time. I’ve found toasting the crumb adds a subtle richness.

Ingredients

Quantity Ingredient
1/3 cup extra-virgin olive oil
1kg pork neck or boneless pork shoulder, cut into 3 cm cubes
2 onions, chopped
3 garlic cloves, chopped
1 cup tomato purée
625ml beef stock
4 cloves
2 teaspoons ground cinnamon
1/3 cup flat-leaf parsley, to serve

Garlic walnut crumb

Quantity Ingredient
1 tablespoon extra-virgin olive oil
4 garlic cloves, finely chopped
2 slices white bread, processed to crumbs
3 tablespoons finely chopped walnuts

Method

  1. Preheat the oven to 180°C (160°C fan-forced). Drizzle half of the oil over the pork cubes, mix well and season with a little salt and freshly ground black pepper.
  2. Heat a large flameproof casserole dish over a medium–high heat. Brown the pork in three batches, removing each and reserving as you go; reheat the dish between batches.
  3. Add the remaining oil to the dish, add the onion and cook, stirring, for 1 minute to soften but not brown. Add the garlic and stir for a further 30 seconds. Add the purée, stock, cloves and cinnamon and let the mixture come to the boil. Return the pork to the dish and mix well. Cover the dish and place in the preheated oven. Cook, stirring the pork once or twice, for 1 hour 10 minutes, or until the pork is tender. Remove the cloves.
  4. Meanwhile, make the crumb. Heat the oil in a small frying pan over a medium heat, add the garlic and stir for 10 seconds, then add the crumbs and walnuts and cook, stirring, for 2 minutes, or until the mixture is golden brown. Reserve.
  5. When the pork is tender, stir in half of the toasted crumb mixture. Scatter with parsley leaves and the remaining crumb. Serve immediately.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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