Bekri Meze (Drunken Pork Stew)

Bekri Meze is a quick pork stew with a rich tomato sauce with little bits of cheese, red wine, spices, and a hint of spiciness. Seriously yummy!

History of Bekri Meze :

Bekri Meze, often translated as "Drunken Pork Stew," is a traditional dish from Greece. Its origins are rooted in the meze culture of the Eastern Mediterranean, where small, flavorful dishes are served alongside alcoholic beverages. The term "bekri" means "drunkard," reflecting the dish's typical accompaniment to ouzo or wine, enhancing social dining experiences. This hearty stew has been a staple in Greek tavernas for generations, showcasing the robust flavors of Greek cuisine.

Ingredients of Bekri Meze :

- Pork shoulder or belly, cubed
- Onions and garlic
- Bell peppers
- Tomatoes
- Red wine
- Olive oil
- Spices: bay leaves, cinnamon, allspice, black pepper
- Salt

How to Make Bekri Meze :

Sauté pork in olive oil until browned. Add onions, garlic, and bell peppers, cooking until soft. Pour in red wine, tomatoes, and spices, then simmer until pork is tender. Season with salt and serve.

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Different Ways to Make Bekri Meze :

1. Spicy Version: Add chili peppers or red pepper flakes for extra heat.
2. Herb-Infused: Incorporate fresh herbs like rosemary or thyme for additional aroma.
3. Vegetable-Rich: Include more vegetables such as carrots, zucchini, or eggplant to create a heartier stew.
4. Creamy Variation:  Stir in a bit of cream or yogurt before serving for a richer texture.

 

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Bekri Meze (Drunken Pork Stew)

Bekri Meze is a quick pork stew with a rich tomato sauce with little bits of cheese, red wine, spices, and a hint of spiciness. Seriously yummy!

Prep: 10 mins

Cook: 35 mins

Serves: 2

Ingredients :

 400 grams / 14 ounces boneless pork shoulder blade or neck cut cut into 3 cm (inch) pieces
 ½ teaspoon smoked paprika
 ⅓ teaspoon garlic powder
 ¼ teaspoon ground cumin
 1 small (65 grams) red onion minced
 2 whole garlic cloves no need to peel them
 ⅓ cup sweet red wine
 ⅓ cup diced tomatoes canned or fresh
 3 teaspoons tomato paste
 1 bay leaf
 1 teaspoon dried oregano plus some extra to sprinkle on top
 60 grams / 2 ounces Gruyere or Kefalotyri cheese diced into 1 cm pieces
 Sweet or hot red pepper flakes to serve with
 salt and pepper

Instructions :

 1. Pat the meat dry with paper towels. Season with paprika, garlic powder, and cumin. Rub seasonings all around the meat and marinate at room temperature for about 30 minutes.
 2. In a saute pan heat olive oil over high heat. Sear the meat until well browned all over.
 3. Drop heat to medium-low and add the onion. Stir constantly for a minute. Then pour in the wine and scrape the bottom very well.
 4. Add the tomato paste and stir until caramelized and the wine has drained completely.
 5. Add the diced tomatoes and season with salt and pepper. Add the bay leaf, oregano, and garlic cloves. Pour in 1 cup of boiling water.
 6. Simmer partly covered for about 20-25 minutes. Or until the meat is tender and the sauce thickens. If necessary add a little bit of extra water and simmer a bit more.
 7. Once ready, add the pieces of cheese here and there, turn off the heat, and cover the pan. Let the cheese soften like this for 2 min and then serve sprinkled with red pepper flakes and some extra oregano on top.

Nutrition :
Serving: 1serving | Calories: 710kcal | Carbohydrates: 7g | Protein: 44g | Fat: 52g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 177mg | Sodium: 405mg | Potassium: 863mg | Fiber: 2g | Sugar: 3g | Vitamin A: 753IU | Vitamin C: 8mg | Calcium: 376mg | Iron: 3mg

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