Tigania: Greek Pork with Lemon & Mustard Sauce
User Reviews
4.9
237 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
2 servings
-
Course
Main Course
-
Cuisine
Greek
Tigania: Greek Pork with Lemon & Mustard Sauce
Report
Tigania is a Greek pork dish featuring bite-sized pork neck pieces sautéed until golden, then glazed with a bright lemon and mustard sauce seasoned with oregano. The quick pan-cooking method locks in juices while the citrus and mustard provide a tangy, savory coating that enhances the rich meat.
Description
This recipe uses small pork neck pieces cooked in batches to ensure a well-seared, golden crust. After browning, a simple sauce of lemon juice, mild mustard, and oregano is added, cooking briefly to glaze the meat. Salt and pepper season the dish, producing a bright and flavorful sauce that balances the pork's richness.
The result is tender meat with a slightly tangy, herby finish from lemon and oregano. The dish is straightforward yet lively, relying on fresh lemon juice and mustard to add acidity and depth.
Tigania can be served as a main course, potentially accompanied by bread or a fresh salad to complement the tanginess.
Share:
Ingredients
- 700 g pork neck cut into small pieces 2-3 cm.
- 3 tbsp extra virgin olive oil
- 1 lemon juiced
- 2 tbsp mustard
- 1 tsp oregano
- salt
- black pepper
Instructions
- Place a pan over high heat and let it heat up. Add a little olive oil and the meat in batches, to prevent pan temperature from decreasing.
- Sauté until the meat is golden brown on all sides.
- Add the lemon juice, mustard and oregano. Season with salt and pepper, lower heat and cook for 5 minutes, until the meat is glazed.
- Try it and, if you want a stronger lemon taste, add a little more lemon and serve.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
237 reviews
Excellent
Other Recipes
You'll Also Love
