Greek•comfort

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!

Ingredients

Quantities are shown as originally provided.

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

1
Heat the olive oil to a large frying pan and sauté the pork/ chicken on medium heat for 5-6 minutes, whilst stirring.
2
Add the peppers and garlic and sauté for about 2 minutes.
3
In the meantime, boil the carrots until tender and add to the pan. Deglaze with the wine.
4
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.
5
Let it simmer in low heat for about 15 minutes, or until the sauce has thickened.
6
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.
7
Enjoy with a glass of dry, white wine and some crusty bread!