Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Spicy Pork with Leeks and Roasted Red Peppers (Tigania)
Boneless country-style pork spareribs are a rich, flavorful cut that stands up nicely to the bold Mediterranean ingredients in this recipe for tigania, a Greek vegetable and meat dish similar to a stir-fry. Serve with pita bread, rice or simple roasted potatoes.
4
Servings
Tip
Don’t forget to wash and dry the leeks after slicing them. Leeks' many layers trap sand and grit. After adding the pork to the skillet, don’t stir the pieces until they've formed a nice brown crust on the bottom.
45 minutes
Ingredients
-
¾
teaspoon red pepper flakes
-
Kosher salt and ground black pepper
Directions
-
01In a large bowl, stir together the pepper flakes, 1 teaspoon each salt and pepper, and ¾ teaspoon of the dried oregano. Add the pork and toss.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
March 14, 2023
Mediterranean Pork with Leeks
Every time I have a lot of some kind of veggie in the fridge I go searching Milkstreet for a great recipe. The veggie of choice was leeks and fennel. No fennel used in this dish, however, I think it would add nicely to the mix. I used green garlic in place of regular garlic which added great flavor and did not over power. The peppers I bought I thought were spicy like the recipe suggested, but ended up being Alla Calabrese instead. So I substituted with a little crushed red pepper instead for some spice. This recipe says to cook the pork for 30mins...I think 40-60 is better for more tenderness. The flavors all around were great. We had a nice salad and served the pork with bread and butter.
October 5, 2022
Easy stovetop dinner
I used boneless, center-cut pork chops for this simple, delicious meal. Served it with lemon roasted potatoes.
July 21, 2022
I like my pork fork-tender
After browning the pork, I cooked it an additional 30-45 minutes. If you don't have fresh oregano, dried will do for the long cooking. Use fresh parsley at the end.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
I had some beautiful leeks and all of the pantry items, but no pork. I subbed a couple of chicken breasts and a can of chickpeas, which I did not add back to the veggies after browning until the very end, or they’d be too dry. The leeks cooked down to a lovely, mellow flavor. This was not actually spicy as written, so you can play with the heat. I served it with herbed rice. We liked it, and the leftovers were good.