(meze for 4)
1 kg. of pork butt, trimmed of excess fat and cut into fork-sized cubes
2 cups of cremini mushrooms, halved.
1 large onion, diced
3 cloves of garlic, minced
1 Tbsp. AP flour
1 355 ml can of lager beer
equal amount of hot water or vegetable/chicken stock
5-6 sprigs of thyme
2 bay leaves
1 small sprig of rosemary leaves
salt and pepper to taste
juice of 1/2 lemon
heavy cream to taste
fresh thyme leaves for garnish
2 1/2 cups of chicken or vegetable stock
1 cup corn meal
grated Kefalotyri cheese (sharp Greek sheep’s milk cheese)
fresh ground pepper
- Season pork with salt and pepper and place in medium-high heated heavy skillet and lightly brown on all sides. Remove the met then add onions, garlic and sweat for 5 minutes before stirring. Add meat back in, mushrooms, flour and stir for a minute.
- Add beer, stock, bay, thyme, rosemary and bring up to a boil then cover and reduce to simmer and cook for another 35 minutes. Once thick, add lemon juice and stir in, then cream (optional) and adjust seasoning with salt and pepper
- For katsamaki, pour your stock into medium sized pot and heat to the point of almost boiling. Now add a steady stream of cornmeal while whisking. Continue to stir with the whisk to remove any lumps and until you’ve reached a consistency of porridge.
- Take off the heat and add grated cheese to taste and fresh ground pepper. Spread a ladle on plate and top with pork and mushroom tigania. Serve with good crusty bread