Are you ready to transport your taste buds to the Mediterranean? Look no further than these 18 flavorful Greek pork recipes that are sure to satisfy your cravings. From classic souvlaki to hearty stews and everything in between, we’ve got a dish for every palate. Whether you’re a fan of bright citrus flavors or rich, savory spices, there’s something here for everyone.<\/p>\n
In this article, we’ll take you on a culinary journey through the heart of Greece, exploring recipes that are both authentic and accessible. From slow-roasted shoulders to grilled chops and skewers, we’ll show you how to bring the bold flavors of Greek cuisine into your own kitchen.<\/p>\n
\nExperience the authentic flavors of Greece with this simple and delicious recipe for pork souvlaki, marinated in a zesty mixture of lemon juice, olive oil, garlic, and oregano. Serve with warm pita bread, tomato, onion, cucumber, and tzatziki sauce for a complete meal.<\/p>\n
Ingredients:<\/strong><\/p>\n – 500g pork skewers (or 1 kg pork shoulder, cut into bite-sized pieces) Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together lemon juice, olive oil, garlic, and oregano. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Transform a tough pork shoulder into tender, flavorful masterpiece with this simple recipe.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 kg pork shoulder, bone-in Instructions:<\/strong><\/p>\n 1. Preheat oven to 150\u00b0C (300\u00b0F). Cooking Time:<\/strong> 8-10 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless pork shoulder, thinly sliced Tzatziki Sauce:<\/strong><\/p>\n – 1 cup Greek yogurt Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 pork chops (1-inch thick) Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Tips:<\/strong><\/p>\n – Make sure to pat dry the pork chops with paper towels before grilling to prevent sticking. A hearty and flavorful Greek stew made with pork, pearl onions, and red wine<\/strong><\/p>\n Ingredients:<\/p>\n – 1 pound pork shoulder or neck fillet, cut into 2-inch pieces Instructions:<\/p>\n 1. Heat the olive oil in a large Dutch oven over medium-high heat. Cooking Time:<\/strong> 1 hour 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound pork shoulder or butt, cut into 1-inch cubes Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 16-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound ground pork Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n This recipe combines the flavors of Greece with a delicious twist on traditional stuffed peppers. Tender pork, crumbled feta, and aromatic spices fill bell peppers to create a hearty and satisfying meal.<\/p>\n Ingredients:<\/p>\n – 4 bell peppers, any color Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound pork skewers (souvlaki) Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/p>\n – 1 (1-1.5 pound) pork tenderloin Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless pork shoulder, cut into 2-inch pieces Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large Dutch oven over medium-high heat. Cooking Time:<\/strong> 1 hour 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb ground pork Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Tzatziki Sauce:<\/strong><\/p>\n – 1 cup Greek yogurt Combine all ingredients in a bowl. Refrigerate until ready to serve.<\/p>\n Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2-3 large potatoes, peeled and cut into 1-inch wedges Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound pork tenderloin, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together yogurt, garlic, olive oil, cumin, salt, and pepper. Cooking Time:<\/strong> 16-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound ground pork Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 pounds pork ribs Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 40-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large eggplant, sliced into 1\/2-inch thick rounds Instructions:<\/strong><\/p>\n 1. Preheat oven to 180\u00b0C (350\u00b0F). Bechamel Sauce:<\/strong><\/p>\n – 50g butter Combine ingredients; whisk over medium heat until smooth and creamy.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound pork shoulder or butt, cut into 2-inch pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large Dutch oven over medium-high heat. Cooking Time:<\/strong> 2-3 hours<\/p>\n Get ready to taste the flavors of Greece with these 18 mouthwatering pork recipes! From classic souvlaki and gyros to hearty stews and braises, we’ve got you covered. Discover how to make delicious Greek-style pork dishes like slow-roasted shoulder with garlic and herbs, grilled chops with rosemary and olive oil, and flavorful stifado with pearl onions and red wine. Whether you’re in the mood for a quick weeknight meal or a special occasion dish, these authentic Greek recipes are sure to impress.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you ready to transport your taste buds to the Mediterranean? Look no further than these 18 flavorful Greek pork recipes that are sure to satisfy your cravings. From classic souvlaki to hearty stews and everything in between, we’ve got a dish for every palate. Whether you’re a fan of bright citrus flavors or rich, … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28251,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-28766","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28766","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=28766"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28766\/revisions"}],"predecessor-version":[{"id":28767,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28766\/revisions\/28767"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/28251"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=28766"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=28766"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=28766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/2 cup lemon juice
\n– 1\/4 cup olive oil
\n– 4 cloves garlic, minced
\n– 2 tbsp chopped fresh oregano
\n– Salt and pepper to taste<\/p>\n
\n2. Add the pork skewers (or pieces) to the marinade, tossing to coat evenly.
\n3. Cover and refrigerate for at least 30 minutes or overnight.
\n4. Preheat grill or grill pan to medium-high heat.
\n5. Remove pork from marinade, letting any excess liquid drip off.
\n6. Cook souvlaki for 8-10 minutes, turning occasionally, until cooked through.
\n7. Serve hot with your choice of sides.<\/p>\nSlow-roasted Greek pork shoulder with garlic and herbs<\/h2>\n
\nSlow-Roasted Greek Pork Shoulder with Garlic and Herbs<\/p>\n
\n– 4 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– 2 tablespoons fresh oregano leaves
\n– 2 tablespoons fresh thyme leaves
\n– 1 teaspoon salt
\n– 0.5 teaspoon black pepper<\/p>\n
\n2. In a small bowl, mix together garlic, olive oil, oregano, thyme, salt, and pepper.
\n3. Rub the mixture all over the pork shoulder, making sure to coat it evenly.
\n4. Place the pork shoulder in a large roasting pan or Dutch oven, fat side up.
\n5. Roast the pork shoulder for 8-10 hours or overnight.
\n6. After 8 hours, check the internal temperature with a meat thermometer. It should reach at least 160\u00b0C (325\u00b0F) for medium-rare.
\n7. Let the pork rest for 30 minutes before slicing and serving.<\/p>\nGreek pork gyros with tzatziki sauce<\/h2>\n
\nThis recipe combines juicy pork, crispy gyros, and refreshing tzatziki sauce to create a flavorful and authentic Greek-inspired meal. Perfect for a quick weeknight dinner or a casual gathering.<\/p>\n
\n– 4-6 gyro wraps (pita bread)
\n– Tzatziki Sauce (recipe below)
\n– Lettuce, tomato, onion, cucumber, feta cheese (optional)<\/p>\n
\n– 1\/2 cup diced cucumber
\n– 1\/4 cup chopped fresh dill
\n– 2 cloves garlic, minced
\n– 2 tbsp lemon juice
\n– Salt and pepper to taste<\/p>\n
\n2. Season pork slices with salt, pepper, and any desired spices (e.g., oregano).
\n3. Grill pork for 3-4 minutes per side, or until cooked through.
\n4. Warm gyro wraps according to package instructions.
\n5. Assemble gyros by placing grilled pork, lettuce, tomato, onion, cucumber, and feta cheese (if using) on each wrap.
\n6. Serve with tzatziki sauce for dipping.<\/p>\nGrilled Greek pork chops with olive oil and rosemary<\/h2>\n
\nElevate your grilling game with this flavorful recipe that combines the richness of olive oil, the earthiness of rosemary, and the tenderness of pork chops. Perfect for a quick and satisfying dinner.<\/p>\n
\n– 1\/4 cup olive oil
\n– 2 sprigs fresh rosemary, chopped
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together olive oil, rosemary, garlic, salt, and pepper.
\n3. Brush the mixture evenly onto both sides of the pork chops.
\n4. Grill pork chops for 5-7 minutes per side, or until cooked through to your desired level of doneness.
\n5. Let rest for 5 minutes before serving.<\/p>\n
\n– For extra crispy edges, grill the pork chops over direct heat for the last minute or two.<\/p>\nGreek pork stifado with pearl onions and red wine<\/h2>\n
\nGreek Pork Stifado with Pearl Onions and Red Wine Recipe<\/p>\n
\n– 2 tablespoons olive oil
\n– 4-5 pearl onions, peeled and halved
\n– 2 cloves garlic, minced
\n– 1 cup red wine (such as Merlot or Cabernet Sauvignon)
\n– 1 cup beef broth
\n– 1 teaspoon dried oregano
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add the pork pieces and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
\n3. Reduce heat to medium. Add the pearl onions and garlic; cook until the onions are caramelized, about 10-12 minutes.
\n4. Add the red wine, beef broth, and oregano. Stir to combine.
\n5. Return the pork to the pot. Season with salt and pepper.
\n6. Bring to a simmer and cook, covered, for 1 1\/2 hours or until the pork is tender.
\n7. Taste and adjust seasoning as needed. Garnish with chopped parsley if desired.<\/p>\nGreek pork kebabs with bell peppers and onions<\/h2>\n
\nExperience the flavors of Greece with this simple and delicious recipe for pork kebabs, paired with sweet bell peppers and caramelized onions. Perfect for a quick weeknight dinner or a summer BBQ.<\/p>\n
\n– 2 large onions, sliced into rings
\n– 2 large bell peppers (any color), sliced into strips
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– 1 teaspoon dried oregano
\n– Salt and pepper to taste
\n– Lemon wedges, for serving (optional)<\/p>\n
\n2. Thread pork cubes, onion rings, bell pepper strips, and garlic onto skewers, leaving a small space between each piece.
\n3. Brush with olive oil and season with oregano, salt, and pepper.
\n4. Grill for 8-10 minutes per side, or until pork is cooked through and slightly charred.
\n5. Serve hot with lemon wedges on the side, if desired.<\/p>\nGreek-style pork meatballs in tomato sauce<\/h2>\n
\nThis recipe combines the flavors of Greece with a hearty meatball dish, featuring tender pork meatballs simmered in a rich and tangy tomato sauce.<\/p>\n
\n– 1\/2 cup breadcrumbs
\n– 1\/4 cup chopped fresh parsley
\n– 2 cloves garlic, minced
\n– 1 egg
\n– Salt and pepper to taste
\n– 28 oz can crushed tomatoes
\n– 2 tablespoons olive oil
\n– 1 tablespoon red wine vinegar
\n– 1 teaspoon dried oregano<\/p>\n
\n2. In a large bowl, combine ground pork, breadcrumbs, parsley, garlic, egg, salt, and pepper. Mix well with your hands until just combined.
\n3. Use your hands to shape the mixture into small meatballs, about 1 1\/2 inches in diameter.
\n4. Place the meatballs on a baking sheet lined with parchment paper. Drizzle with olive oil and gently roll them around to coat evenly.
\n5. Bake for 15-20 minutes or until cooked through.
\n6. In a large saucepan, heat crushed tomatoes, red wine vinegar, and dried oregano over medium-low heat.
\n7. Add the baked meatballs to the tomato sauce and simmer for 10-15 minutes, stirring occasionally.<\/p>\nGreek pork and feta stuffed peppers<\/h2>\n
\nGreek Pork and Feta Stuffed Peppers Recipe<\/p>\n
\n– 1 lb ground pork
\n– 1\/2 cup crumbled feta cheese
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 tsp dried oregano
\n– 1 tsp paprika
\n– Salt and pepper to taste
\n– 1 tbsp olive oil<\/p>\n
\n2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
\n3. In a large skillet, cook the ground pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
\n4. Add the chopped onion, minced garlic, oregano, paprika, salt, and pepper to the skillet. Cook until the onion is translucent.
\n5. Stuff each pepper with the pork mixture and top with crumbled feta cheese.
\n6. Drizzle the peppers with olive oil and cover the baking dish with aluminum foil.
\n7. Bake for 25-30 minutes or until the peppers are tender.<\/p>\nGreek pork souvlaki bowl with pita and veggies<\/h2>\n
\nThis classic Greek recipe combines tender pork souvlaki, crispy pita bread, and fresh vegetables for a flavorful and satisfying meal.<\/p>\n
\n– 4-6 pita breads
\n– 2 large red bell peppers, sliced
\n– 2 large yellow bell peppers, sliced
\n– 1 large red onion, sliced
\n– 2 cloves garlic, minced
\n– 1\/4 cup olive oil
\n– Salt and pepper to taste
\n– Tzatziki sauce (store-bought or homemade)<\/p>\n
\n2. Thread pork skewers onto pita breads, leaving a small border around the edges.
\n3. Brush both sides of pita with olive oil and season with salt and pepper.
\n4. Grill pita for 2-3 minutes per side, until crispy and slightly charred.
\n5. Meanwhile, grill bell peppers and onion slices for 3-4 minutes per side, until tender.
\n6. Assemble bowls by placing a grilled pita on the bottom, followed by souvlaki, bell peppers, onion, and a dollop of tzatziki sauce.<\/p>\nGreek pork tenderloin with honey and mustard glaze<\/h2>\n
\nElevate your pork tenderloin game with this sweet and tangy Greek-inspired recipe, featuring a rich honey and mustard glaze. Perfect for a quick weeknight dinner or special occasion.<\/p>\n
\n– 1\/4 cup honey
\n– 2 tablespoons Dijon mustard
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon chopped fresh oregano
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together honey, mustard, and garlic.
\n3. Place the pork tenderloin in a shallow dish and brush with olive oil.
\n4. Sprinkle salt and pepper to taste.
\n5. Spread the honey-mustard glaze evenly over the pork tenderloin.
\n6. Roast for 20-25 minutes or until internal temperature reaches 145\u00b0F (63\u00b0C).
\n7. Remove from oven, let rest 5 minutes before slicing.<\/p>\nGreek pork and potato stew with tomatoes<\/h2>\n
\nA hearty and flavorful stew that combines the richness of pork and potatoes with the brightness of tomatoes, all infused with Mediterranean flair.<\/p>\n
\n– 3-4 medium-sized potatoes, peeled and cubed
\n– 2 large onions, chopped
\n– 2 cloves of garlic, minced
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 cup chicken broth
\n– 1 tsp dried oregano
\n– Salt and pepper, to taste
\n– 2 tbsp olive oil<\/p>\n
\n2. Add the pork and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
\n3. Add the onions and garlic to the pot; cook until the onions are translucent, about 5 minutes.
\n4. Add the potatoes, diced tomatoes, chicken broth, oregano, salt, and pepper to the pot. Stir to combine.
\n5. Return the pork to the pot and bring to a simmer.
\n6. Reduce heat to low and let stew cook for 1 1\/2 hours or until the pork is tender and the potatoes are cooked through.<\/p>\nGreek-style pork burgers with tzatziki and feta<\/h2>\n
\nElevate your burger game with this flavorful Greek-inspired twist! Juicy pork patties, creamy tzatziki sauce, and crumbly feta cheese come together for a truly authentic Mediterranean experience.<\/p>\n
\n– 1\/4 cup breadcrumbs
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– 8 hamburger buns
\n– Tzatziki sauce (recipe below)
\n– Crumbly feta cheese<\/p>\n
\n2. In a bowl, combine ground pork, breadcrumbs, garlic, salt, and pepper. Mix well with your hands until just combined.
\n3. Form into 8 patties.
\n4. Grill for 5-6 minutes per side, or until cooked through.
\n5. Assemble burgers on buns with tzatziki sauce, feta cheese, and any additional desired toppings.<\/p>\n
\n– 1\/2 cup diced cucumber
\n– 1 tablespoon lemon juice
\n– 1\/2 teaspoon garlic powder
\n– Salt to taste<\/p>\nGreek pork and lemon roasted potatoes<\/h2>\n
\nElevate your roasted potatoes with the bright flavors of Greece – a match made in heaven! This recipe combines juicy pork, zesty lemon, and aromatic herbs to create a side dish that’s sure to become a favorite.<\/p>\n
\n– 1 pound boneless pork shoulder, sliced into thin strips
\n– 2 tablespoons olive oil
\n– 1\/4 cup freshly squeezed lemon juice
\n– 2 cloves garlic, minced
\n– 1 tablespoon chopped fresh rosemary
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, toss potatoes with olive oil, salt, and pepper until coated.
\n3. Spread potatoes on a baking sheet in a single layer. Roast for 20-25 minutes or until tender.
\n4. While potatoes are roasting, heat lemon juice and garlic in a small saucepan over medium heat.
\n5. Add sliced pork to the saucepan and cook for 2-3 minutes or until browned.
\n6. Stir in rosemary and season with salt and pepper to taste.
\n7. Remove potatoes from oven and top with cooked pork mixture.
\n8. Return to oven and roast for an additional 5-7 minutes or until pork is caramelized.<\/p>\nGreek pork skewers with yogurt marinade<\/h2>\n
\nSavor the flavors of Greece with these tender pork skewers marinated in a refreshing yogurt sauce, perfect for your next barbecue or gathering. This recipe combines the classic Greek trio of feta, olives, and sun-dried tomatoes with juicy pork and a hint of cumin.<\/p>\n
\n– 1\/2 cup plain Greek yogurt
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– 1 teaspoon ground cumin
\n– 1\/4 cup crumbled feta cheese
\n– 1\/4 cup pitted and chopped Kalamata olives
\n– 1\/4 cup chopped sun-dried tomatoes
\n– Salt and pepper to taste<\/p>\n
\n2. Add the pork pieces and marinate for at least 30 minutes or overnight.
\n3. Preheat grill or grill pan to medium-high heat.
\n4. Thread marinated pork onto skewers, leaving space between each piece.
\n5. Grill for 8-10 minutes per side or until cooked through.
\n6. Serve with feta, olives, and sun-dried tomatoes on top.<\/p>\nGreek pork and spinach pie (pork spanakopita)<\/h2>\n
\nA savory and flavorful twist on the classic spinach pie, this Greek-inspired version adds juicy pork to create a satisfying main course or appetizer.<\/p>\n
\n– 1 package frozen chopped spinach, thawed and drained
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1\/2 cup feta cheese, crumbled
\n– 1 tablespoon olive oil
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 1 sheet puff pastry, thawed<\/p>\n
\n2. In a large skillet, cook pork until browned, breaking it up into small pieces as it cooks.
\n3. Add onion, garlic, spinach, feta cheese, and paprika to the skillet. Cook until the mixture is heated through.
\n4. Roll out puff pastry on a floured surface to a thickness of about 1\/8 inch.
\n5. Spoon the pork-spinach mixture onto one half of the pastry, leaving a 1\/2-inch border around the edges.
\n6. Fold the other half of the pastry over the filling and press edges to seal.
\n7. Brush the top with olive oil and bake for 30-35 minutes or until golden brown.<\/p>\nGreek-style pork ribs with oregano and garlic<\/h2>\n
\nGet ready to transport your taste buds to the Mediterranean with these mouth-watering pork ribs, infused with the bold flavors of Greece. Tender, fall-off-the-bone meat is marinated in a zesty mixture of olive oil, garlic, oregano, lemon juice, and paprika, then grilled to perfection.<\/p>\n
\n– 1\/4 cup olive oil
\n– 3 cloves garlic, minced
\n– 2 tablespoons dried oregano
\n– 2 lemons, juiced (about 2 tablespoons)
\n– 1 tablespoon paprika
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, whisk together olive oil, garlic, oregano, lemon juice, and paprika.
\n3. Add pork ribs and toss to coat evenly.
\n4. Let marinate for at least 30 minutes or overnight.
\n5. Grill ribs for 20-25 minutes per side, or until tender and slightly charred.
\n6. Season with salt and pepper to taste.
\n7. Serve hot and enjoy!<\/p>\nGreek pork and eggplant moussaka<\/h2>\n
\nA classic Greek dish that combines tender pork, flavorful eggplant, and a rich bechamel sauce. This recipe is a twist on the traditional version, using pork instead of lamb for added tenderness.<\/p>\n
\n– 500g ground pork
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup tomato puree
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– 200g bechamel sauce (see below)
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, cook the pork over medium-high heat until browned, breaking it up with a spoon as it cooks.
\n3. Add the onion and garlic; cook until the onion is translucent.
\n4. In a separate pan, saut\u00e9 the eggplant slices in olive oil until tender and lightly browned.
\n5. Assemble the moussaka by layering cooked pork mixture, eggplant slices, and bechamel sauce in a baking dish.
\n6. Top with additional bechamel sauce and bake for 25-30 minutes or until golden brown.<\/p>\n
\n– 50g all-purpose flour
\n– 200ml milk<\/p>\nGreek pork and olive stew with herbs<\/h2>\n
\nThis hearty stew is a classic Greek dish that’s perfect for a chilly evening or a special occasion. Tender pork, savory olives, and fragrant herbs come together in a rich and flavorful broth.<\/p>\n
\n– 2 cups pitted green olives, sliced
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 cup chicken broth
\n– 1\/4 cup white wine (optional)
\n– 1 teaspoon dried oregano
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– Fresh parsley or oregano leaves for garnish<\/p>\n
\n2. Brown the pork pieces, then set aside.
\n3. Add onion and garlic; cook until softened.
\n4. Add olives, broth, wine (if using), oregano, thyme, salt, and pepper.
\n5. Return pork to the pot and bring to a simmer.
\n6. Reduce heat to low and cook for 2-3 hours or until the meat is tender.
\n7. Taste and adjust seasoning as needed.
\n8. Serve hot, garnished with fresh herbs.<\/p>\nSummary<\/h2>\n