Mustard Pork (Xoirini Tigania)

Beginner Cook - Lengthy Cooking Time - Main Dish - Gluten-Free

The true translation for this recipe is "fried pork" but "mustard pork" seems more appropriate given its flavor. There are a variety of ways to prepare this dish. Some include mustard, while others do not. This particular version is inspired by a meal we enjoyed at a small taverna, while exploring the southern Peloponnese. It pairs well with rice, potatoes, and vegetables and is relatively simple to prepare. When selecting a cut of meat, be sure to avoid one that is too lean. A boneless loin (not to be confused with tenderloin) or pork butt works well.

Ingredients (Serves 4)

• 2 pounds pork
• 1/4 cup extra virgin olive oil
• Water
• 1/2 teaspoon salt* 
• 1/4 cup white wine (optional)
• 4 tablespoons mustard

* this amount may need to be adjusted depending on the salt content of the mustard used

Time - 1 hour and 30 minutes

• Preparation - 10 minutes
• Cooking - 1 hour and 20 minutes

​Preparation

• Cut the pork into 1.5 inch cubes
• Pour the olive oil into a large pan and heat over medium-high heat 
• Once the pan is hot, sear the pork

• Once seared, fill the pan with water and reduce the heat to medium-low
• Cover and simmer for 1 hour, watching the water level and adding more if needed
• Add the salt, wine, and mustard and stir well to dissolve
• Simmer uncovered for another 15 minutes over medium heat until the sauce has thickened

• Serve with a sprig of fresh rosemary for color