Saltonomy
  • Home
  • Saltonomy
  • Gastronomy
    • Recipes
  • Travel
  • Magazine
    • Interviews
    • Stories
No Result
View All Result
Saltonomy
  • Home
  • Saltonomy
  • Gastronomy
    • Recipes
  • Travel
  • Magazine
    • Interviews
    • Stories
No Result
View All Result
Saltonomy
No Result
View All Result

Tigania: Pork with peppers and leek

by Saltonomy Team
February 21, 2025
0 0
Home Gastronomy

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

Serves: 4
Cooking time: 45 minutes
Print Recipe

Ingredients

  • 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

  1. Clean and roughly chop the peppers, peel and finely dice the onions.
  2. Peel and finely chop the garlic. Cut away the roots and green parts of the leek. Finely dice the white part of the leek.
  3. Heat the olive oil in a pan or wide pan. Fry the meat well on all sides. Remove and put to one side.
  4. Fry the peppers, onions, leek and garlic in the frying fat for 2-3 minutes.
  5. Return the meat to the pan and deglaze with red wine, season with salt and pepper.
  6. 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.
Tags: MAIN COURSEmezeNAFPAKTIAPAPRIKApork
ShareTweetPin
Previous Post

Avgolemono: The Zesty Greek Lemon and Egg Sauce

Next Post

Soutzoukakia in Tangy Tomato Sauce from Smyrna

Saltonomy Team

Saltonomy Team

Next Post
Soutzoukakia in Tangy Tomato Sauce from Smyrna

Soutzoukakia in Tangy Tomato Sauce from Smyrna

spicy potato salad

Spicy potato salad

Saltonomy

  • Saltonomy
  • Advertise
  • Privacy Policy
  • Contact Us

Copyright © Saltonomy. Powered by Pavla S.A.

Welcome Back!

Login to your account below

Forgotten Password?

Retrieve your password

Please enter your username or email address to reset your password.

Log In
No Result
View All Result
  • Home
  • Saltonomy
  • Gastronomy
    • Recipes
  • Travel
  • Magazine
    • Interviews
    • Stories

© 2023 Saltonomy. All rights reserved.