Tasty, easy and quick to make, this Greek drunken pork stew (Mpekri or Bekri meze) is the perfect dish to share with friends over a glass of wine!
- 1 kg/ 35 ounces pork tenderloin, cut into small cubes (alternatively use 3 chicken breasts if you are a chicken fan)
- 2 cloves of garlic, finely chopped
- 3 tbsp olive oil
- 1 green pepper chopped length-wise
- 500g chopped tomatoes (18 ounces)
- 1/2 cup dry white wine
- 1 pinch of cumin
- 250g/ 9 ounces hard yellow cheese (cheddar, or if you can find Greek graviera)
- 2 carrots
- salt to taste
- a handful of peppercorns
- freshly ground pepper
- Heat the olive oil to a large frying pan and sauté the pork/ chicken on medium heat for 5-6 minutes, whilst stirring.
- Add the peppers and garlic and sauté for about 2 minutes.
- In the meantime, boil the carrots until tender and add to the pan. Deglaze with the wine.
- Add the tomatoes, salt, peppercorns, the ground pepper and the cumin. If you are using canned tomatoes, sprinkle some sugar to prevent the sauce from getting too sour.
- Let it simmer in low heat for about 15 minutes, or until the sauce has thickened.
- Cut the cheese in small cubes. Add to the pan while still hot and stir. Remove from the stove immediately and serve in a large bowl.
- Enjoy with a glass of dry, white wine and some crusty bread!
Keywords: bekri meze, Mpekri meze recipe, Greek drunken pork stew