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Recipe for Bekri Meze with Tabasco (Drunkard’s Meze)
- ½ kilo of pork neck
- ½ kg of pork rump
- 2 large onions
- 2 bull’s horn peppers
- 1 florina pepper
- Tabasco (depending on how hot you want it to be)
- 1 glass of white wine
- ½ kg of tomato juice
- Olive oil
- A pinch of sugar
Cut the pork into small chunks, peel off and chop the onions, and slice the peppers.
Pour the oil in a pot and once it gets hot, add the pork neck and saute, add the onions with the peppers and continue to saute until golden brown.
Let the alcohol from the wine evaporate for 5 minutes, add the tomato juice, and add enough water to cover the pork.
Once the food is brought to a boil, lower the heat. Simmer the pork for around 1 hour, and once the meat has become tender and the sauce has thickened, remove from the heat.
Enjoy your “bekri meze” with cheese saganaki and a nice chilled glass of beer.