The Stove
Greek Bekri Meze / Mpekri meze (Drunken pork stew)
Tasty, easy and quick to make, this Greek drunken pork stew (Mpekri or Bekri meze) is the perfect dish to share with friends over a glass of wine! Add the peppers and garlic and sauté for about 2 minutes. In the meantime, boil the carrots until tender and add to the pan.
Ingredients · Servings 5
- 1 kg/ 35 ounces pork tenderloin, cut into small cubes (alternatively use 3 chicken breasts if you are a chicken fan)
- 2 cloves of garlic, finely chopped
- 3 tbsp olive oil
- 1 green pepper chopped length-wise
- 500g chopped tomatoes (18 ounces)
- 1/2 cup dry white wine
- 1 pinch of cumin
- 250g/ 9 ounces hard yellow cheese (cheddar, or if you can find Greek graviera)
- 2 carrots
- salt to taste
- a handful of peppercorns
- freshly ground pepper
Method · 35 min
- Heat the olive oil to a large frying pan and sauté the pork/ chicken on medium heat for 5-6 minutes, whilst stirring.
- Add the peppers and garlic and sauté for about 2 minutes.
- In the meantime, boil the carrots until tender and add to the pan. Deglaze with the wine.
- Add the tomatoes, salt, peppercorns, the ground pepper and the cumin. If you are using canned tomatoes, sprinkle some sugar to prevent the sauce from getting too sour.
- Let it simmer in low heat for about 15 minutes, or until the sauce has thickened.
- Cut the cheese in small cubes. Add to the pan while still hot and stir. Remove from the stove immediately and serve in a large bowl.
- Enjoy with a glass of dry, white wine and some crusty bread!
Add the tomatoes, salt, peppercorns, the ground pepper and the cumin. If you are using canned tomatoes, sprinkle some sugar to prevent the sauce from getting too sour.
Let it simmer in low heat for about 15 minutes, or until the sauce has thickened. Remove from the stove immediately and serve in a large bowl.
Enjoy with a glass of dry, white wine and some crusty bread!