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Afelia
Cypriot sautéed pork
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Jane Grigson
Published 1991
Pork in Cyprus is excellent. I suspect that farmers there are not yet breeding the skinny modern pig, since the chops are of a size and tenderness difficult to find in this country. When making this dish, which should be succulent, be careful not to overcook it.
Ingredients
6 - olive oil
250 ml 9 fl oz
Method
Cube the meat from the chops, discarding bones, skin and obvious gristle, but including the fat. Rub in salt and pepper, sprinkle with a pinch of sugar, cover and leave overnight in the refrigerator.
To cook, heat a thin layer of oil in a heavy sauté pan (large enough to take all the meat in one layer) and sizzle the cubes rapidly, until they are brown all over. Pour off any surplus fat
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