Greek
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Greek
Lentil Slaw in olive and caper
This Greek Slaw leans on olive and caper to do the heavy lifting. We crisp the Lentil for real...
Greek · Salad
Pork Grain Bowl in feta and dill
This Greek Grain Bowl leans on feta and dill to do the heavy lifting. We glaze 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 feta and dill 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. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the red wine vinegar and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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