6 July 2011

Recipe 19: Pork Lagoto (Χοιρινό Λαγωτό)

This recipe has many variations depending on which area of Greece you come from. Some of them use rabbit meat, but to avoid having hate mail coming through my door I am sticking to a version which uses pork, instead.

It’s a very versatile dish, that can be served as an accompaniment to a good glass of wine (or a few), or as a main dish with your preferred selection of side dishes (rice, potatoes, salad, etc.).

For about 6 persons you will need:

1 kg pork (boneless), cut in large chunks
5-6 garlic cloves
1 large onion, chopped
3 slices of bread (do not use sliced supermarket bread, instead use bread from a local bakery or those sold in specialist shops, like the one in the photo above, because it does make a big difference to the overall taste)
1 large tomato, grated
1 cup virgin olive oil
1 cup walnuts, crushed
2 tbsps red wine vinegar
Salt/pepper to taste

1.    Fry the pork in olive oil in a non-stick pan for about 5 minutes, until brown in colour.

2.    Take off heat and empty the contents in a large pan.

3.    Add a bit of olive oil in the frying pan and fry the onions for 3-4 minutes, until golden

4.    Take off heat and add it to the meat.

5.    Add the grated tomato, half a cup of water, salt and pepper and cover pan. Bring to boil and leave it to cook slowly, in low heat, for about 20 minutes.

6.    In a bowl, place the slices of bread with the wine to soak.

7.    Once the meat is cooked, place it in an oven proof dish. Leave the rest in the pan.

8.    Squash the bread to get rid of the excess wine. Place it in the pan, add the garlic, vinegar, a cup of water and a bit more salt and boil slowly for about 10 minutes, stirring constantly until the sauce has thickened.

9.    Cover the meat with the sauce. Pre-heat over a medium heat and cook for 20-25, until a golden/brown crust has been formed.

10.    Serve when still warm.

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