I don’t know whether the Greek peasants living in the foothills of this mountain make this dish but I suspect they do or at least something quite similar. This recipe uses copious amounts of freshly ground black pepper which gives it a bite and a little red chilli for some background heat. I think this would work very well being cooked outside over a wood fire.
However, I cooked this and in somebody else’s kitchen, not outside.
Feeds 2 very hungry peasants
500g pork, cubed
1 tbs olive oil
1 tbs freshly ground black pepper
1 small fresh red chilli, seeds and membrane removed
2 heaped tbs tomato purée
1 tbs dried Oregano
1 tbs white wine vinegar
2 bay leaves
½ litre hot water
2 carrots, peeled and sliced
1 medium onion, peeled and chopped
1 tbs plain flour
½ tsp turmeric
1 garlic clove, peeled and crushed
Firstly, place the pork in a plastic bag together with the flour, turmeric and a big grind of black pepper. Give everything a good shake. Place pork onto a plate and shake off excess flour.
Place a large frying pan over medium heat and pour in the oil.
When hot add the pork and black pepper and give the pan a good shake. Lightly brown the meat.
Pour in the vinegar and shake things up a bit. Cook for one minute.
Add the onions and carrots. Shake and cook for five minutes.
Add the chilli, garlic, oregano and bay leaves. Shake the pan and cook for two minutes.
Add the tomato puree giving everything a gentle stir. Cook for a further two minutes.
Now add the hot water and reduce heat to a gentle simmer. Cover the pan tightly and leave for up to 2.5 hours shaking or stirring gently every 30 minutes or so.
I’m sure this would go down well with fresh crusty bread and a glass of something chilled served al fresco whilst watching the sun go down.