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Pork stifado

Name: Pork stifado
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: Greek recipes
Ingredients: 4 tbsp olive oil; 500g pearl onions or small shallots, peeled but left whole; 1.25kg boneless pork shoulder, diced; 100ml red wine vinegar; 150ml sweet red wine or ruby port, or a mixture of both; 1 tsp caster sugar; 6 garlic cloves, halved; 2 bay leaves; 100g currants; 4 allspice berries, crushed; 6 cloves, crushed; 1 cinnamon stick, crushed; 500ml chicken stock; 4 tbsp tomato purée; 100g baby spinach; Orzo to serve (optional)

By: Louise Pickford

Published: 23 Feb 24
Updated: 25 Mar 24

Stifado is a classic Greek stew, originally made with rabbit, but often now using pork or beef. The addition of warming spices of cinnamon, allspice and clove gives it special flavour, and makes it ideal for Easter celebrations. Here the spinach is added right at the end, so if making ahead, omit it until you reheat for serving.

Dish up your stifado with some of our favourite make-ahead Easter sides.

Easy
March 2024

Test kitchen approved

Serves 6
Hands-on time 30 min. Simmering time 2 hours

Dish up your stifado with some of our favourite make-ahead Easter sides.

Nutrition: Per serving (stew only)

Calories: 689kcals
Fat: 43g (12g saturated)
Protein: 42g
Carbohydrates: 24g (22g sugars)
Fibre: 3g
Salt: 0.7g

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Ingredients

4 tbsp olive oil
500g pearl onions or small shallots, peeled but left whole
1.25kg boneless pork shoulder, diced
100ml red wine vinegar
150ml sweet red wine or ruby port, or a mixture of both
1 tsp caster sugar
6 garlic cloves, halved
2 bay leaves
100g currants
4 allspice berries, crushed
6 cloves, crushed
1 cinnamon stick, crushed
500ml chicken stock
4 tbsp tomato purée
100g baby spinach
Orzo to serve (optional)

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Method

Heat half the oil in a casserole over a medium heat. Add the onions/shallots and cook for 5 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside.
Season the pork with salt and pepper. Add the rest of the oil to the pan and fry the pork, in batches, for about 5 minutes, stirring to brown evenly. Pour in the vinegar and wine, then bubble for 2 minutes over a high heat.
Return the onions to the pan and stir in the sugar, garlic, bay leaves, currants, allspice, cloves, cinnamon, stock, tomato purée and a little more salt and pepper. Bring to the boil, cover, then turn the heat down to low. Simmer for 2 hours until the pork is tender. If necessary, remove the lid for the final 15-20 minutes to thicken the sauce (see Make Ahead).

To serve, bring the stew back to the boil if you need to, then stir in the spinach. Take the casserole off the heat and let the leaves wilt in the residual heat. Serve with orzo, if you like.

Recipe from March 2024 Issue

Nutrition

Nutrition: per serving

Calories: 689kcals
Fat: 43g (12g saturated)
Protein: 42g
Carbohydrates: 24g (22g sugars)
Fibre: 3g
Salt: 0.7g

delicious. tips

Make up to the end of step 3, then cool, cover and chill in the fridge for up to 3 days or freeze. Continue with step 4 (defrost the stew first if frozen) when you’re ready to serve.

The baby spinach leaves are added right at the end, so if making ahead, omit them until you reheat for serving.