When we think of pork, we all have in mind the cute pink ones with the circular tail and the enormous fatty body. Indeed, this type is the most widely known and it is the European one. Nevertheless, in Greece from the ancient ages there was another type of pork, not pink but black, not bold but hairy.
The Greek black pork is the one that is mentioned in Odyssey and it is a rare, local breed. It was abandoned during the 60’s because it was not as fatty as its European cousin, but lately it has started to gain more and more consumers. The black pork is completely adapted to the local environment and can endure cold and warm temperatures that are normal in this geographical area. It can be found in farms and its diet consists of acorn and short green bushes that are ample in the Greek countryside. The fact that it is always moving around and lives in the open air, makes its meat less fatty and with a huge complexity of flavors.
Every mother gives birth to maximum 8 piglets whereas the equivalent European up to 20 little ones. Because of its “fit” figure and its meager fertility, it requires more monetary resources to maintain them and thus they are more expensive in price for the final consumer. In the last census, it was estimated that there are about 2,000 animals in the whole of Greece. Usually, the pigs that are in a stable and hobnob with one another have to take medicine to prevent them from getting sick. This pork, because it is let free to graze in the open land at the age of four, it needs absolutely no medicine.
Their meat and byproducts such as bacon and a type of prosciutto are sold in specific grocery chains and their price is double that of the usual ones. Nevertheless, I think it is worth the extra money you give, because first you buy a meat from an animal that grazes in the countryside and second because since it lives in the open air and must move around is less fatty.
I was lucky enough to find such type of meat and I grabbed the opportunity to try it and see the difference for myself. It was delicious and I think from now on I will definitely look for this type pork and buy it in every occasion.
- 1 kg. / 2 lb. pork tenderloin cut in slices about 1.5 cm / 0.5 in. thick
- 1 beef bouillon
- ½ cup beef stock
- 1 cup brandy
- 4 tbsp dijon mustard
- 200 ml / 7 fl oz. light cream 15% fat
- 5 large white mushrooms, sliced
- 1 yellow bell pepper, sliced
- 1 garlic clove, minced
- Salt, pepper
- Green and red peppercorns
- Butter and olive oil for sautéing the pork and vegetables
- In a heavy deep skillet add couple of tbsp. of butter and couple of olive oil and in medium/high heat brown the pork slices.
- Remove and keep them warm.
- In the same skillet add some more butter and olive oil and sauté the vegetables until they start to become soft.
- Add the garlic and sauté for a minute.
- Add the bouillon and continue to sauté.
- Pour the beef stock, the mustard and let it bubble for a minute and then add the brandy and the pork.
- Reduce fire to medium low and let it simmer for 10 minutes.
- Add the cream, salt and pepper and let it boil for another 10 minutes.
- Remove add the peppercorns and serve over pasta, rice or mashed potatoes.
- 1 κιλό ψαρονέφρι κομμένο σε φέτες πάχους 1,5 cm περίπου
- 1 κύβο η ζελέ βοδινού
- ½ φλ. ζωμό βοδινού
- 1 φλ. κονιάκ
- 4 κ.σ. μουστάρδα Dijon
- 200 ml ελαφριά κρέμα με 15% λιπαρά
- 5 μεγάλα μανιτάρια λευκά, κομμένα σε φέτες
- 1 κίτρινη πιπεριά, σε φέτες
- 1 σκελίδα σκόρδο ψιλοκομμένο
- Αλάτι, πιπέρι
- Πράσινο και κόκκινο πιπέρι σε κόκκους
- Βούτυρο και ελαιόλαδο για το σοτάρισμα
- Σε ένα τηγάνι βαθύ προσθέστε δυο κουταλιές βούτυρο δύο ελαιόλαδο και σε μέτρια/υψηλή θερμοκρασία σοτάρετε τις φέτες χοιρινού.
- Αφαιρέστε και κρατήστε τις ζεστές.
- Στο ίδιο τηγάνι προσθέστε ακόμα λίγο βούτυρο και ελαιόλαδο και σοτάρετε τα λαχανικά μέχρι να αρχίσουν να γίνονται μαλακά.
- Προσθέστε το σκόρδο και σοτάρετε για ένα λεπτό.
- Προσθέστε το ζωμό και συνεχίστε να σοτάρετε.
- Ρίξτε τον ζωμό βοδινού, τη μουστάρδα και αφήστε να βράσει για ένα λεπτό και στη συνέχεια προσθέστε το κονιάκ και το χοιρινό.
- Μειώστε τη φωτιά στο χαμηλό και αφήστε να σιγοβράσει για 10 λεπτά.
- Προσθέστε την κρέμα γάλακτος, αλάτι και πιπέρι και αφήστε να βράσουν για άλλα 10 λεπτά.
- Αφαιρέστε και σερβίρετε πάνω από ζυμαρικά, ρύζι ή πουρέ πατάτας.
