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Pork Tigania with Retsina and Mushrooms

Tigania is a beloved Greek dish, traditionally prepared in a wide pan with succulent pieces of pork, aromatic herbs, and a flavorful sauce. This version elevates the classic recipe by marinating the pork in retsina, a distinctive Greek wine infused with pine resin, which imparts a subtle earthy depth to the dish. The addition of mixed mushrooms enhances the umami richness, while mustard and lemon juice provide a balanced tang. Slow simmering allows the flavors to meld beautifully, resulting in tender, juicy pork with a luscious sauce. Serve this dish with a crisp green salad and thick Greek yogurt for a complete meal. Perfect for a cozy weekend gathering, this tigania embodies the essence of Greek hospitality—simple yet deeply satisfying.

Main | Greek | Gluten-Free | Pork Stew | Frying Pan | Mixing Bowl | Mushroom | Pork | Retsina | Pan-Frying | Simmering | Comfort Food | Weekend | Make-Ahead
Time to complete

Prep

15min

Cook

35min

Wait

2h

Total

2h 50min

Ingredients (Makes 4 servings)
  • 800 g (1.75 lb) pork shoulder or leg, cut into 2 cm (¾ in) cubes
  • 400 g (14 oz) mixed mushrooms (white, portobello, oyster), wiped clean and roughly chopped
  • 2½ tbsp mustard
  • 250 ml (1 cup) chicken broth or water
  • Juice of ½ lemon (adjust to taste)
  • 70 ml (¼ cup) olive oil
  • 1 tbsp dried oregano
  • ½ tbsp dried thyme, ground into a fine powder
  • Salt and freshly ground black pepper, to taste
  • 2 medium onions, finely diced
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 500 ml (2 cups) retsina wine
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 10
  • Protein: 15
  • Carbohydrates: 5
  • Fiber: 1
Directions

Marinating the Pork

  • 1. Place the pork in a deep bowl and pour over the retsina. Add the onions, garlic, bay leaf, oregano, thyme, salt, and pepper. Cover with plastic wrap and refrigerate for 2 hours.

Preparing the Ingredients

  • 2. Remove the pork from the marinade and pat dry with paper towels. Using a slotted spoon, lift out the onions and garlic and drain them on paper towels. Discard the bay leaf and reserve the retsina.

Searing the Pork

  • 3. Heat half of the olive oil in a wide pan over high heat. Sear the pork for 3–4 minutes until evenly browned. Transfer to a plate.

Cooking the Mushrooms

  • 4. Add the remaining olive oil to the pan and sauté the mushrooms along with the reserved onions and garlic for 5–6 minutes, until softened and golden.

Simmering the Dish

  • 5. Return the pork to the pan and stir to combine. Deglaze with half of the reserved retsina and cook for 5 minutes until the alcohol evaporates.

Finishing the Sauce

  • 6. In a bowl, whisk together the broth or water, mustard, and lemon juice. Pour over the pork and reduce the heat to low. Simmer for 20 minutes, or until the pork is tender and most of the liquid has reduced.

Final Touches

  • 7. If a saucier consistency is desired, add a little extra liquid. Remove from heat, sprinkle with oregano and thyme, and let rest for 2–3 minutes before serving.

Serving

  • 8. Serve hot with a fresh green salad and strained Greek yogurt.
Cookix's Secrets

Alternative Cooking Method

  • Prepare in a slow cooker for a hands-off approach.

Alternative Proteins

  • Try chicken or lamb for a different take on the dish.

Bold Flavor Enhancements

  • Incorporate smoked paprika or chili flakes for a spicier profile.

Cooking

  • Ensure the pan is hot before searing the pork to achieve a golden crust.

Healthier Version

  • Use lean pork cuts and reduce the olive oil for a lighter dish.

Ingredient Substitutions

  • Replace retsina with dry white wine if unavailable.

Marination

  • For deeper flavor, marinate the pork overnight.

Seasonal Tweaks

  • Add fresh herbs like rosemary or sage for a winter twist.

Serving

  • Pair with crusty bread to soak up the flavorful sauce.