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Mustard Pork (Xoirini Tigania)

2/8/2018

4 Comments

 
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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
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4 Comments
Drew Scallan
2/11/2018 12:32:35 pm

Ashley,

Is there a print button somewhere so you only print a page or so? I save my recipes to a dropbox in a PDF format.

Is Will preparing returns yet?

Reply
Drew Scallan
2/11/2018 12:44:42 pm

I found the print button.

Reply
Julio Gonzalez
9/24/2019 07:47:41 am

Had this in Mykonos and loved it. Made this twice, both somewhat failures. First with Maille Old Style mustard (full seed). Taste was about right but made no sauce and seeds were almost a distraction. Second time was with Grey Poupon and while I got sauce it was very vinegary. Any suggestion for a better mustard to use? Was thinking brown but they all say spicy. Not a fan of mustard to begin with so a bit lost here.

Reply
The Olive and The Sea link
10/2/2019 09:05:58 am

Julio - Thanks for your question! I agree with your take on Old Style mustard and brown mustards. My personal favorite is the Grey Poupon. One option to soften the vinegar is to add 1/2 cup of heavy cream to the dish at the end of cooking. This will increase the amount of sauce and the fat from the cream will counterbalance the vinegar. You want to be sure to not overheat the sauce once the cream is added. Hope this helps!

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