How to make
A heavy-bottomed pan, preferably cast iron, is heated on the stove with spoons of olive oil.
The pork neck or shoulder is cut into about 1.6″ (4 cm) cubes, dried on kitchen paper and placed in the pan. Fry for about 10 minutes to form a light crust.
Chop the dried pepper, add it and fry for 1 minute while stirring. Pour the wine, stir for 2 minutes and add the hot water, season with salt and black pepper.
Cover with a lid, reduce the heat and let it simmer for 40-45 minutes while stirring occasionally.
During cooking, if the water has reduced significantly, add a little more hot water. Leave it on the stove until the meat becomes tender.
In the last minutes it should remain completely in the fat and have formed a nice crust, it should be nicely browned.
Sprinkle with oregano, stir and add the drops of lemon juice and leave it for another minute. The lemon juice is necessary, as it evens out the fat from the pork.
The fried pork is served with the best Greek potatoes with lemon and garlic.
The pan-fried pork bites (Greek recipe) are ready.
