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Greek Pork Tigania with Mustard and Oregano
Juicy pork belly with white wine and all the flavour from the pan.
🍽️ 4 servings Prep 10 min. Cook 45 min. Total 55 min. ⭐ Easy

The Story Behind the Recipe

Pork tigania was one of the dishes I enjoyed eating out and wanted to recreate at home. I tried recipes online, but for some reason the result did not always have the flavour I was looking for.

Through experimenting, I realised that much of the savoury saltiness and lingering flavour I enjoyed came from the crumbled stock cube. When it goes into the pan with the meat and its juices, it adds a lot of flavour. Mustard follows, then oregano at the end, bringing everything together with the olive oil.

One thing I consider essential: never throw away the juices that collect on the platter while the meat rests. They all go back into the pan. They are gold.

For a different cooking method, take a look at my air fryer pork tigania.

The Technique

  • Brown in batches: Leave space between the pieces.
  • Deglaze each batch: Use a little wine to lift the flavour from the pan.
  • Return every drop: Keep the juices from both the pan and the platter.
  • Oregano at the end: Add it once the meat is cooked and the sauce has come together.
Ingredients

  • Pork belly: approximately 1 kg, cut into pieces

  • Olive oil: as needed for sautéing

  • White wine: a little at a time, as needed for deglazing

  • Beef stock cube: to taste, crumbled

  • Mustard: approximately 1-2 generous tbsp, or to taste

  • Dried oregano: to taste

  • Salt: a little, only if needed

  • Black pepper: to taste

Steps

Method

  1. Heat olive oil and add some of the pork without crowding the pan.

  2. Brown on both sides and transfer to a platter.

  3. Deglaze the pan with a little wine, scraping up the browned bits. Reserve this liquid.

  4. Cook the remaining batches in the same way.

  5. Return all the pork to the pan, together with the platter juices and the reserved deglazing liquid.

  6. Add crumbled stock cube, pepper, a little mustard and, only if necessary, a little salt.

  7. Stir and continue cooking. Add a little wine whenever needed to lift the flavour from the base without allowing it to burn.

  8. Once the pork is fully cooked and the sauce has come together, add plenty of oregano and stir once more.

Tips

  1. Pork neck also works.

  2. Adjust the stock cube and mustard to taste, taking care with additional salt.

  3. Keep all the meat juices.

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