Greek
Greek
Honey and walnut Aubergine Grain Bowl
Our tested Baked Aubergine Grain Bowl: rustic, generous, and balanced with honey and walnut....
Greek · Snack
Pan-Seared Pork Dip
This Greek Dip leans on lemon and oregano to do the heavy lifting. We sear the Pork for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.
Stir in the kalamata olives and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Members
Greek
Greek Turkey Cake
A herby take on Turkey Cake, built on lemon and oregano and finished the way we like it. Ready...
Greek
Greek
Olive and caper Turkey Chowder
The kind of Greek plate you make on repeat. olive and caper, a proper char, and a finish of...
Greek
Greek
Chicken Breast Curry in olive and caper
Our tested Slow-Cooked Chicken Breast Curry: charcoal-grilled, generous, and balanced with...