Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Bekri Mezes

Bekri Mezes


1 lb. of pork butt, cut into cubes
sweet paprika
vegetable oil for browning
1/4 cup olive oil
1 medium onion, sliced
3 cloves of garlic, sliced
1 red pepper, sliced
1 cubanelle pepper, sliced
1 Tbsp. smoked paprika
4 ripe plum tomatoes, chopped
(or crushed from can)
1 bay leaf
6 whole allspice berries
1 small red chili pepper
1 cup of chicken stock
1/2 white wine
salt and pepper to taste
dried Greek oregano

  1.   Cut your pork butt into cubes. In a bowl, mix some flour, sweet paprika, salt and pepper and dredge in the mixture. Shake off the excess flour and set aside.
    2.    In a large skillet, pour some vegetable oil and warm to a medium heat. Brown your pork cubes in batches and set aside in a plate. Discard the oil and place the skillet back on the heat.
    3.    Add your olive oil and saute your onions, peppers, garlic and some salt on medium heat for about 10 minutes. Add the smoked paprika and stir to coat all the vegetables for a minute or so.
    4.    Add your stock, wine, bay leaf, allspice, chili pepper, chopped tomatoes and pork cubes and bring to a boil. Reduce to a simmer, cover with a lid and cook for 20 minutes, stirring occasionally.
    5.    Check seasoning, adjust with salt and pepper. Simmer uncovered for another 10 minutes so that the sauce can thicken.
    6.    Serve hot on small plates with a good sprinkle of dried oregano on top and some good crusty bread.