Grilled pork in pepper
4 servings
30 minutes
Grilled pork with peppers is a fragrant dish inspired by Greek cuisine, where rich flavors of spices and fresh ingredients are traditionally valued. The spicy mix of peppers enriches the meat with deep seasoning, while the grill gives it an appetizing crust while keeping it juicy inside. Greeks have long prepared meat with simple yet expressive seasonings that highlight the natural flavor of the product. This dish pairs perfectly with light vegetables and a glass of white wine, creating a Mediterranean dining atmosphere. The combination of freshly ground peppers and olive oil makes the pork tender and rich, while the crispy crust provides unforgettable sensations with every bite.
1
Cut the meat into portion-sized pieces 1.5–2 cm thick.
- Pork: 300 g
2
Crush a mixture of peppercorns (red, black, white, green, allspice), or just black and allspice pepper, in a mortar or any convenient way.
3
Rub the meat with pepper mix and olive oil. Leave for 15-20 minutes.
- Mixed peppercorns (four peppers): 10 g
- Olive oil: 2 tablespoons
4
Preheat the grill pan (or a regular one, which needs a little oil).
5
You can remove the pieces of pepper from the meat if you wish; I did that too. They gave their aroma, but it's not very pleasant to bite into, but it's up to you.
6
Slightly salt the meat and place it in the pan. Fry on both sides until a nice crust forms.
- Salt: to taste
