The true translation for this recipe is “fried pork” but “mustard pork” seems more appropriate given its flavor. There are a variety of ways to prepare this dish. Some include mustard, while others do not. This particular version is inspired by a meal we enjoyed at a small taverna, while exploring the southern Peloponnese. It pairs well with rice, potatoes, and vegetables and is relatively simple to prepare. When selecting a cut of meat, be sure to avoid one that is too lean. Boneless ribs work well. Also, choose your favorite mustard for this recipe. We love to use a dijon.
Ingredients
- 2 pounds boneless pork ribs
- 1/4 cup extra virgin olive oil
- Water
- 1/2 teaspoon salt*
- 1/4 cup white wine (optional)
- 4 tablespoons mustard
- Rosemary sprig for garnish
* the amount of salt may need to be adjusted depending on the salt content of the mustard used
Preparation
- Cut the pork into 1.5 inch cubes
- Pour the olive oil into a large pan and heat over medium-high heat
- Once the pan is hot, sear the pork
- Once seared, fill the pan with water and reduce the heat to medium-low
- Cover and simmer for 1 hour, watching the water level and adding more if needed
- Add the salt, wine, and mustard and stir well to dissolve
- Simmer uncovered for another 15 minutes over medium heat until the sauce has thickened
- Serve with a sprig of fresh rosemary for color
