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Spicy Pork with Leeks and Roasted Red Peppers (Tigania)

Spicy Pork with Leeks and Roasted Red Peppers (Tigania)

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

Boneless country-style pork spareribs are a rich, flavorful cut that stands up nicely to the bold Mediterranean ingredients in this recipe for tigania, a Greek vegetable and meat dish similar to a stir-fry. Serve with pita bread, rice or simple roasted potatoes.

Tip

Don’t forget to wash and dry the leeks after slicing them. Leeks' many layers trap sand and grit. After adding the pork to the skillet, don’t stir the pieces until they've formed a nice brown crust on the bottom.

Ingredients
  • ¾

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • 2 ¾

    teaspoons dried oregano, divided

  • 2

    pounds boneless country-style pork spareribs, trimmed and cut into 1½-inch chunks

  • 1

    tablespoon grapeseed or other neutral oil

  • 2

    tablespoons extra-virgin olive oil

  • 6

    large leeks, white and light green parts sliced ½-inch thick, rinsed and dried

  • 4

    large garlic cloves, coarsely chopped

  • 1

    cup dry white wine

  • 1

    7-ounce jar roasted red peppers, drained and diced (about 1 cup)

  • ½

    cup pitted green olives, chopped

  • 2

    tablespoons fresh oregano, minced

  • Lemon wedges, to serve

Step 1

In a large bowl, stir together the pepper flakes, 1 teaspoon each salt and pepper, and ¾ teaspoon of the dried oregano. Add the pork and toss.

Step 2

In a 12-inch skillet over medium-high, heat the grapeseed oil until smoking. Add the pork in a single layer and cook without disturbing until dark golden brown on the bottom, about 5 minutes.

Stir and cook until no longer pink, about another 2 minutes. Using a slotted spoon, transfer to a large plate.

Step 3

Pour off and discard the fat from the pan, then return to medium-high. Add the olive oil, leeks, garlic, the remaining 2 teaspoons dried oregano and ½ teaspoon salt.

Cook, stirring and scraping up any browned bits, until the leeks begin to soften, 3 to 4 minutes. Stir in the pork, then the wine. Bring to a simmer and cover, then reduce to low and cook until the pork is tender, about 30 minutes.

Step 4

Stir in the roasted red peppers and olives. Taste and season with salt and pepper. Transfer to a serving plate and sprinkle with fresh oregano. Serve with lemon wedges.

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