Get ready for a taste adventure with Tigania—a dish that’s all about sizzle and flavor! It gets its name from the trusty “tigani” pan where all the magic happens. This dish is like a flavor playground because you can whip it up using different meats and jazz it up with veggies too.
Our version of Tigania? Tender pork, colorful peppers, and a hint of leek all mingling together in the pan. It’s a flavor fiesta waiting to happen! Whether you’re diving into a speedy meal or adding a pop of yum to your spread, Tigania brings a whole lot of taste in one awesome pan!
Photos: Nikos Chrisikakis
Tigania: Pork with peppers and leek
Print RecipeIngredients
- 21.2 oz (600 gr) pork
- 2 peppers
- 2 leeks (only the white part is used)
- 2 medium-sized onions
- 2 cloves of garlic
- 7 fl oz (200 ml) red wine
- 3 fl oz (80 ml) olive oil
- salt
- Black pepper
Instructions
- Clean and roughly chop the peppers, peel and finely dice the onions.
- Peel and finely chop the garlic. Cut away the roots and green parts of the leek. Finely dice the white part of the leek.
- Heat the olive oil in a pan or wide pan. Fry the meat well on all sides. Remove and put to one side.
- Fry the peppers, onions, leek and garlic in the frying fat for 2-3 minutes.
- Return the meat to the pan and deglaze with red wine, season with salt and pepper.
- Turn down the heat, cover the pan and allow the tigania to simmer gently for 30 minutes until the meat is tender. Finally, season to taste and add salt or pepper if necessary.
