📝 About This Recipe
A staple of the traditional Greek 'Koutouki' or tavern, Bekri Meze is a robust, melt-in-your-mouth pork stew simmered in a rich, spicy wine sauce. Its name literally translates to 'The Drunkard’s Appetizer,' reflecting the generous amount of wine used to deglaze the pan and its reputation for being the perfect companion to a glass of Ouzo or Tsipouro. This dish is a masterclass in balancing earthy Mediterranean herbs, the sweetness of bell peppers, and a subtle kick of heat.
🥗 Ingredients
The Meat
- 2 pounds Pork Shoulder (cut into 1-inch bite-sized cubes)
- 4 tablespoons Olive Oil (extra virgin Greek oil preferred)
Aromatics and Vegetables
- 1 large Red Onion (finely diced)
- 3-4 cloves Garlic (minced)
- 1 large Green Bell Pepper (sliced into thin strips)
- 1 large Red Bell Pepper (sliced into thin strips)
- 1 Carrot (finely diced)
The 'Drunken' Sauce
- 1.5 cups Dry Red Wine (use a robust variety like Agiorgitiko or Merlot)
- 1 tablespoon Tomato Paste
- 1 cup Canned Crushed Tomatoes (or grated fresh tomatoes)
- 1 teaspoon Dried Oregano (Greek wild oregano is best)
- 1 piece Cinnamon Stick
- 3-4 pieces Allspice Berries (whole)
- 1/2 teaspoon Boukovo (Red Chili Flakes) (adjust to taste for spiciness)
- Salt and Black Pepper (to taste)
Finishing Touches
- 1/2 cup Kefalotyri or Graviera Cheese (cubed; Feta can be used as a substitute)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Pat the pork cubes dry with paper towels. This is crucial for achieving a proper golden sear rather than steaming the meat.
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2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or deep skillet over medium-high heat.
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3
Brown the pork in batches, ensuring not to crowd the pan. Cook until each piece has a deep golden crust on all sides (about 5-7 minutes per batch). Remove meat and set aside.
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4
In the same pot, add the remaining olive oil if needed. Lower heat to medium and sauté the diced onion and carrot for 5 minutes until softened.
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5
Add the bell peppers and garlic. Sauté for another 3-4 minutes until the peppers are vibrant and the garlic is fragrant.
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6
Stir in the tomato paste and cook for 1 minute, letting it 'toast' on the bottom of the pan to deepen the flavor.
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7
Pour in the red wine to deglaze the pan, scraping up all the browned bits (the fond) from the bottom with a wooden spoon.
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8
Return the pork and any accumulated juices to the pot. Add the crushed tomatoes, oregano, cinnamon stick, allspice, boukovo, salt, and pepper.
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9
Add just enough warm water (about 1/2 cup) to barely cover the meat. Bring to a boil, then immediately reduce heat to low.
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10
Cover and simmer gently for 60-70 minutes, or until the pork is fork-tender and the sauce has thickened into a rich glaze.
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11
Remove the cinnamon stick and allspice berries. Stir in the cubes of cheese and cover for 2 minutes just to let them soften slightly (they shouldn't fully melt into the sauce).
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12
Garnish with fresh parsley and serve immediately while steaming hot.
💡 Chef's Tips
Choose pork shoulder (butt) over loin; the fat and connective tissue are essential for a tender, juicy stew. If the sauce is too thin at the end of cooking, remove the lid and simmer on high for 5 minutes to reduce it. For an extra layer of 'drunken' flavor, add a splash of Ouzo or Brandy right before adding the wine. Don't skip browning the meat in batches; if you crowd the pan, the meat will release juices and boil instead of sear. If you prefer a milder dish, remove the seeds from the chili flakes or omit them entirely.
🍽️ Serving Suggestions
Serve with crusty sourdough bread to soak up every drop of the 'drunken' wine sauce. Pair with a side of thick Greek yogurt or extra Feta cheese to balance the spice. Accompanied by crispy lemon-herb roasted potatoes or a simple buttery rice pilaf. Enjoy with a glass of the same red wine used in the cooking or a chilled glass of Ouzo. A fresh Horiatiki (Greek Village Salad) provides a crisp, acidic contrast to the rich stew.