Hilopites with Sausage Meat
An easy and tasty recipe with a family table aroma!
We grew up with hilopites, eagerly anticipating family meals where the house smelled of meat sauce and fresh favorite pasta!
In this recipe,i give you a different approach to classic pasta, made in a traditional way.
It's a dish that, for some of us, brings back memories of the village!
Ingredients
500 g country-style sausages
1 green and 1 red bell pepper
1 dry onion, finely chopped
1 leek, cut into very thin slices diagonally
2 garlic cloves, finely chopped
1 concasse tomato or regular tomatoes
250 g strained yogurt
A little white wine
500 g hilopites (Greek egg pasta)
Salt, pepper, thyme
Pork with lemony beans
A cold weather dish that is pure comfort food, there's nothing more delicious than a plate of pork with beans. We'll pair it with pickles and wine, and thank the Lord for this incredibly tasty meal today!
Ingredients:
1 kg pork shoulder, cut into bite-sized pieces
250g dried white beans
250g black-eyed peas
2 ripe tomatoes, grated
1/2 tsp tomato paste (optional)
2 carrots, sliced
3 celery stalks, finely chopped
Juice and zest of 1 lemon
100g olive oil
1 dry onion, finely chopped
1 leek (white part only), finely chopped
Salt, pepper,
oregano, bay leaf
Pork with dry beans
Pork with dried beans is a tasty winter dish that offers an alternative way to enjoy our favorite bean stew, especially if we add some hot peppers and a glass of red wine. Here are the
ingredients we will need:
- 1 kg pork shoulder, cut into small cubes
- 250g dried white beans
- 250g black-eyed beans
- 2 ripe tomatoes, passed through a food processor
- 1/2 tsp tomato paste (optional)
- 2 carrots, sliced
- 3 stalks of celery, finely chopped
- 2 hot peppers (optional)
- 100g olive oil
- 1 dry onion, finely chopped
- salt, pepper, oregano, bay leaf
Ribs (Baby Back Ribs) with Barbecue Sauce
Ribs (Baby Back Ribs) with Barbecue Sauce
Indulge in a beloved recipe that appeals to many. Ribs with barbecue sauce is a favorite dish that transcends age boundaries. Even children love it, as the meat becomes tender and the caramelized flavor from the grilling transforms into a delightful treat.
This delectable recipe offers a combination of enticing aromas and flavors. The ribs, also known as baby back ribs, with their juicy meat and subtle smoky undertones, perfectly complement the rich and sweet barbecue sauce. The result is an explosive taste that will satisfy even the most discerning palates.
Preparing ribs with barbecue sauce is a highly gratifying and satisfying endeavor. Slow-cooking the ribs at a low temperature while basting them with the barbecue sauce allows the flavors to infuse into the meat, creating a burst of flavors. The caramelized glaze of the barbecue sauce adds an appealing golden hue to the ribs, adding a touch of temptation and charm to the dish.
This recipe is ideal for those moments when you crave a more indulgent culinary temptation. It can be the perfect choice for a family celebration, a summer barbecue, or even a gathering with close friends. Ribs with barbecue sauce will steal the show and bring a summery vibe to your table.
Don't hesitate to savor this delightful recipe. I promise you an extraordinary taste experience that will captivate you and leave you craving for more. Get ready to treat your taste buds to an unforgettable gastronomic adventure with this ultimate dish.
Ingredients: For the marinade:
- 1 tsp smoked paprika
- 1 tsp granulated garlic
- 3 tbsp olive oil
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
For the ribs:
- 1 slab baby back ribs (approximately 1-1.5 kg)
- 100 g barbecue sauce
Countryside *eksochiko* (Rolled Pork Belly)
A distinctive traditional dish for your Sunday or festive table, very delicious, with pork belly and tomato. It's easy to prepare, cost-effective, and there won't be a bite left!
Our Ingredients:
piece of pork belly, approximately 2 ½ kg (ask your butcher to open it up)
2-3 cloves of garlic
5-6 potatoes, sliced into thick rounds
2 tbsp mustard
Salt, pepper, thyme,
whole peppercorns Cooking twine
A little cornflour
For the filling:
200g feta cheese, cut into strips
3 tomatoes, quartered
Salt, pepper,
fresh thyme
Pork Tenderloin Bites with Raisins and Orange
Welcome to the enchanting land of Mani, a place exuding a unique aura and a rich gastronomic heritage. Here, amidst the breathtaking landscapes and traditional stone villages, gastronomy meets art, creating a distinctive fusion of aromas and flavors.
Among these culinary secrets hidden in Mani, we discover the recipe for "Pork Tenderloin Bites with Raisins and Orange." A dish that showcases the authenticity of the region, where the aromatic richness of raisins and the fresh aroma of orange blend harmoniously with the gastronomic knowledge of the locals.
This distinctive proposition, which I had the privilege to uncover in Mani, invites us to taste a piece of local cuisine that is light, unique, and delightful. We wholeheartedly recommend trying it and surrendering to this unique culinary experience that this purely Maniot dish offers.
Our Ingredients:
• 1 ½ kg pork shoulder, cut into pieces (bites)
• ½ kg small pasta squares (hilopites)
• 2 dried onions, finely chopped
• 2 cloves of garlic, finely chopped
• 2 tbsp tomato paste
• 2 ripe tomatoes, peeled and minced
• A pinch of sugar
• 1 red bell pepper, sliced into rings
• 50 g black raisins
• Juice from a juicy orange
• Orange zest
• Salt and pepper
• ½ cup red wine
• ½ cup olive oil
Pork Chop Braised with Chunky Mashed Potatoes
Welcome to the world of aromatic delights and culinary discoveries. One of those remarkable recipes that bring joy and flavor to every meal is this beloved dish.
The easy preparation of this dish, with the small variations that every home kitchen adds, provides an opportunity to bridge the kitchens of generations. Each cooked chop, every chunky mashed potato, embodies the deliciousness and love of our family, creating a table filled with aromas and emotions.
Prepare to embrace the beauty of simplicity through the rich flavor of this recipe, a dish that harmonizes the heart of Greek cuisine with the flavorful magic of each family.
Ingredients:
4 pork chops (or neck chops)
5-6 potatoes
2 cloves of finely chopped garlic
1 finely chopped onion
100 g white wine
Juice from 1 lemon
Vegetable broth cube dissolved in warm water
1 tsp mustard
Salt, pepper, thyme, oregano, a bit of flour
Olive oil
Pork Crown Roast
Today's dish is special and festive. It is dedicated to my hometown, Kymi (ours)... A dish brimming with aromas and elements from Evia. From the wine I'll use for basting (black currant wine) to the thyme and sage gathered from the lush green mountains of Seta.
The Ingredients I'll be using:
• 1 pork crown roast
• 2 dried figs from Kymi
• Half a wine glass of black currant wine from Kymi (or another fruity wine)
• 2 cloves of garlic
• 1 onion
• 2 tbsp olive oil
• Salt, pepper, sage, thyme
• Butcher's twine for tying the meat
• Parchment paper and aluminum foil
Pork Leg in Clay Pot with Wild Mushrooms and Baby Potatoes
An exquisite dish that will grace any table, suitable for both formal gatherings and cozy Sunday family meals. We'll infuse it with wild mushrooms and let it slow-cook to perfection in a clay pot. Accompanied by baby potatoes, this masterpiece pairs wonderfully with a fine white Assyrtiko wine.
Ingredients:
• 2.5 kg boneless pork leg
• 100 g chanterelle mushrooms
• 100 g porcini mushrooms (or Agaricus)
• 100 g morel mushrooms
• 200 g oyster mushrooms
• 20 g finely sliced truffle
• 1 diced onion
• 1 minced onion
• 2 minced garlic cloves
• 1 bunch of thyme
• 1 cup dry white wine
• 1.5 cups baby potatoes
• Juice of a juicy lemon
• 40 g butter
• 1/2 cup olive oil
• Salt, pepper
Pork with Gigantes Beans in Clay Pot
Why settle for the ordinary when you can elevate your meat dish with the delightful company of gigantes beans? A conversation sparked this idea—why not take a twist on tradition? Why not the tender gigantes beans, along with generous portions of carrot, slow-cooked to perfection? And so it was done! This dish captures the essence of nostalgia, combining cherished flavors in the warmth of a grandmother's clay pot.
Ingredients:
• 1.200 kg pork shoulder, cut into pieces
• 500 g gigantes beans, soaked from the previous day
• 3 dried onions, sliced
• 3 carrots, sliced
• 3 cloves of garlic, sliced
• 2 celery stalks, finely chopped
• 2 bay leaves
• 1 tbsp tomato paste
• 1 tbsp fig syrup
• Salt, pepper
• Grelia olive oil
Pork with Zucchini: A Culinary Delight
Indulge in a heartwarming family classic that epitomizes the harmony of flavors and aromas. As the chilly winter weather sets in, savor a delectable dish where the warm essence of pork embraces the delicate taste of zucchinis, creating a tantalizing experience of culinary pleasure. This beloved recipe showcases the richness of Greek cuisine while offering unique delights for your palate. Immerse yourself in the enchantment of this dish and surrender to absolute gastronomic satisfaction.
Ingredients:
1.5 kg pork shoulder, cut into pieces
2 finely chopped onions
2 cloves of garlic, minced
10-12 zucchinis
2-3 potatoes (optional)
1 can of crushed tomatoes
½ tsp cinnamon
½ tsp allspice
100 g red wine
Vegetable broth
Olive oil
Salt, pepper, nutmeg, a touch of flour
Pork with Cabbage: A Hearty Winter Dish
Warm up your winter with a beloved family classic. As the cold bites outside, savor a delicious dish that's a symphony of flavors. Succulent pork, tender cabbage, and aromatic herbs combine for a satisfying experience that celebrates the season.
Ingredients:
• 1 kg pork (shoulder), cut into pieces
• 1 head cabbage, roughly chopped
• 2 carrots, sliced
• 2 onions, finely chopped
• 2 leeks, finely chopped
• 2 cloves of garlic, sliced
• 2 stalks celery, finely chopped
• 2 sprigs parsley, finely chopped
• 1 tbsp tomato paste
• 200 g tomato juice
• ½ cup olive oil
• 2 bay leaves
• Salt and pepper
Lemony Pork with Asparagus
A wonderful dish, one of my favorites, that whenever I have asparagus in my hands... I will definitely make a dish with pork! A divine combination, with the aromas of asparagus and lemon blending with the meat, and the result truly is marvelous. So, passing by Lakis' fantastic greengrocer's in Platanas, I found them right in front of me! There was no way I wouldn't take them! And Lakis' asparagus are exceptional, organically grown!! So, let's make lemony pork with asparagus!!!
Our Ingredients:
• 2 bunches of asparagus (about 1 kilogram)
• 1 kilogram pork shoulder
• 2 juicy lemons
• 5 fresh shallots
• 1 finely chopped dry onion
• 3 cloves of finely chopped garlic
• 400g vegetable or chicken broth, warm
• ½ bunch of finely chopped dill
• Olive oil
• Salt, pepper
Today, my meal is something special. A few months ago, we had forgotten some potatoes in the village, and they had sprouted. Well, we decided to plant them, and oh, what a surprise! Each potato we planted had produced many little potatoes next to it! Some were larger, some were smaller – it brought us so much joy! I held them in my hands and couldn't believe that these came from the ones I had planted. Then the orange trees started bearing oranges, so it was time to head to the kitchen! I will make pork belly with my wonderful potatoes, with oranges. Of course, I will also add figs from my dad's production. "Let's roast it, Mr. Stefanos," as Alice used to say!(Greek movie with Alice Vougiouklaki)
Our Ingredients:
• 1.5 kg pork belly, cut into portions
• 1 kg potatoes, diced, or baby potatoes
• 2 oranges
• Zest from 2 oranges
• 3 cloves of garlic, finely chopped
• 2 tsp mustard
• Olive oil
• 6-7 dried figs, cut in half
• 1 cup white wine
• Salt, pepper, rosemary, thyme
Pork Neck with Vegetables
Embarking on a flavorful exploration into the world of aromas and exquisite gastronomy leads us to a dish that embraces our everyday moments. The pork neck, harmoniously combined with vegetables that become a delightful companion, creates a dish that envelops simplicity and gustatory pleasure.
The journey of the senses commences with the succulent pork neck, marinated and infused with the aromas of peppers and mushrooms, along with the freshness of the vegetables and a touch of white wine. The result is a dish that invites you to discover the culinary poetry of simplicity.
To complete this enchanting experience, combined with the sauce of our pork neck, is served with velvety buttery sweet potato mash, creating a paradise of delights on our plate. So, what are we waiting for? Let's head to the kitchen to start.
Ingredients:
• 1-1.200 kg pork neck, sliced into portions
• 2 green bell peppers
• 2 carrots, sliced
• 1 box mushrooms
• 3 cloves garlic, finely chopped
• 2 dry onions, finely chopped
• 1 wine glass of white wine
• Olive oil
• Salt and pepper
• A little flour for dredging
For the Sweet Potato Mash:
• 1 kg sweet potatoes
• 100 g unsalted butter
• 200 g milk
• Salt and pepper
Pork Neck Steaks with Beer and Figs
Every place, every village, is influenced by the products it produces in its cooking. Thus, the famous figs of Kimi are not only used in sweets but also in savory dishes. One of these dishes is pork with figs. Here, we will see it with neck steaks, marinated with beer. And not just any beer, but beer from my own place, SEPTEΜ, meaning seven in Latin, as many as the days of creation... Each with its own distinct aroma and flavor. Thus, a unique dish emerges with aromas and flavors that you can serve on a Sunday or festive table.
Our Ingredients
4 pork neck steaks
3 tbsp fig syrup or thyme honey
2 glasses of beer (Septem Black or regular beer)
6 dried figs, sliced
2 carrots, sliced
2 dried onions, diced
2 cloves of garlic
1 tbsp thyme olive oil
1 cinnamon stick
salt
2 star anise
Freshly ground mixed peppers
Pork Neck with Oven-Roasted Vegetables
In the realm of culinary delights, few things compare to the satisfaction of savoring a meal that brings together succulent pieces of meat with perfectly roasted vegetables. This gastronomic harmony not only tantalizes our senses but also transforms dining into an experience worth celebrating. Just one taste is enough to convince you...
Ingredients
• 6 pork neck chops
• 1 bottle of beer
• 2 onions, sliced
• 3 cloves of garlic, sliced
• 4 medium zucchinis, cut into generous chunks
• 5 medium carrots, cut into hearty pieces
• 1 potato, cut into substantial chunks
• Juice of two juicy lemons
• 3 tbsp mustard
• Salt, pepper, thyme, and oregano
• Olive oil
Stuffed Pork Tenderloin with Sun-Dried Tomato and Metsovone Cheese
A Gourmet Dish: Stuffed Pork Tenderloin with Sun-Dried Tomato and Metsovone Cheese
Welcome to the world of delightful flavors, where pork tenderloin becomes the canvas of a gastronomic harmony.
Preparing this dish is a true challenge, a choreography of aromas and textures that craft a sensual culinary experience. As the pork tenderloin cooks, the flavors intertwine into a unique mosaic of taste impressions. Get ready for an unforgettable journey of tastes and pleasures.
Ingredients
2 large pork tenderloins
8 sun-dried tomatoes
150 g Metsovone cheese
1 glass of white wine
1 glass of vegetable broth
Salt, pepper, thyme,
olive oil
A bit of corn flour
2 small pieces of kitchen twine and 2 small pieces of aluminum foil.
Roasted Pork Shank with Orange
There's something magical about the anticipation of a special moment, when aromas fill the air and flavors mingle with excitement. Now, imagine a wintertime dish that combines the warmth of pork shank with the freshness of orange. Roasted pork shank with orange is the ultimate proof that the wait is worth it. This recipe is perfect for your Sunday table, festive occasions, or any other special gathering. And the best part? You can prepare everything in advance, so all you have to do the next day is the roasting, and let the mouthwatering flavors take over.
Here are our ingredients:
- 4 pork shanks
- 6-8 cut potatoes
- 2 cloves of minced garlic
- 2 oranges
- 1 tsp mustard powder + 1 tsp mild mustard
- 1 tsp honey
- Fresh thyme
- Dried oregano
- Olive oil
- Salt and pepper
Braised Pork Shank with Beer
Get ready for a culinary adventure that will conquer your taste buds from the very first bite. Braised pork shank with beer is a dish that elevates your Sundays and makes festive tables even more unique. The magic of this recipe lies in the delightful combination of succulent pork shank and the aromatic breath of beer. The result is an explosive blend of flavors and aromas that will enchant you.
It is a dish that showcases the rich and indulgent nature of the meat. The slow braising process, together with the rich flavor of the beer, creates a unique caramelized outcome that will melt in your mouth. The rich and aromatic sauce that envelops the pork shank will captivate you with its explosive taste.
Ingredients:
3-4 pork shanks (approximately 2 kilograms in total)
3-4 cloves of finely chopped garlic
2 large leeks, roughly chopped
2 large onions, roughly chopped
500 grams of SEPTEM beer or any other dark beer
2 tablespoons of mustard
Olive oil,
salt, and pepper
2 tablespoons of honey
2 bay leaves
1 teaspoon of rosemary
Pork with lemony beans
A cold weather dish that is pure comfort food, there's nothing more delicious than a plate of pork with beans. We'll pair it with pickles and wine, and thank the Lord for this incredibly tasty meal today!
Ingredients:
1 kg pork shoulder, cut into bite-sized pieces
250g dried white beans
250g black-eyed peas
2 ripe tomatoes, grated
1/2 tsp tomato paste (optional)
2 carrots, sliced
3 celery stalks, finely chopped
Juice and zest of 1 lemon
100g olive oil
1 dry onion, finely chopped
1 leek (white part only), finely chopped
Salt, pepper,
oregano, bay leaf
Pork with dried beans
Pork with dried beans is a tasty winter dish that offers an alternative way to enjoy our favorite bean stew, especially if we add some hot peppers and a glass of red wine. Here are the ingredients we will need:
- 1 kg pork shoulder, cut into small cubes
- 250g dried white beans
- 250g black-eyed beans
- 2 ripe tomatoes, passed through a food processor
- 1/2 tsp tomato paste (optional)
- 2 carrots, sliced
- 3 stalks of celery, finely chopped
- 2 hot peppers (optional)
- 100g olive oil
- 1 dry onion, finely chopped
- salt, pepper, oregano, bay leaf
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