Name: Pork with chickpeas & orange
Yield: Serves 4
Cuisine: Greek
Ingredients: 1 large onion, sliced; 350 g/12 oz/1¾ cups dried chickpeas, soaked overnight in water to cover; 800 g/1¾ lb boneless leg of pork, cut into large cubes; salt and ground black pepper; grated rind of 1 orange; 1 small dried red chilli; 400 g/14 oz canned chopped tomatoes; 2 garlic cloves, chopped; 75–90 ml/5–6 tbsp extra virgin olive oil; bread and olives, to serve

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

This winter speciality, revithia me hirino ke portokali, is a familiar dish in the Aegean islands, particularly in Crete. In the villages of Mesara, it is traditionally offered to family and close friends on the night before a wedding. This version comes from the island of Chios.

Ingredients

350 g/12 oz/1¾ cups dried chickpeas, soaked overnight in water to cover
75–90<

Europe
Greece
Main course
Stew
Mediterranean
Winter

Method

Drain the chickpeas, rinse them under cold water and drain them again. Place them in a large, heavy pan. Pour in enough cold water to cover generously, put a lid on the pan and bring to the boil. Skim the surface, replace the lid and cook gently for 1–1½ hours, depending on the age and pedigree of the chickpeas. Alternatively, cook them in a pressure cooker for 20 minutes under full pressure. W

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Ingredients

Method

Part of