I’m throwing out a challenge for your taste buds.
Try something different – try something slightly Greek – and I guarantee* that you’ll love it.
This is one of my favorite meals in the vast collection of my family’s recipes – it is beautiful, delicious, and is a unique taste that you’ll crave incessantly.
It’s Greek name is fun. Are you ready?
Hirino Spanaki Me Selino Avgolemono
(Or, as Chris calls it, Hiroshima Nagasaki.)
Okay. Let’s try again, in English this time:
Pork and Spinach with Egg and Lemon Sauce
Now look how beautiful it is:
Okay. I eat approximately three times that portion size, but it had to be pretty for the photo.
If you like lemon, spinach, and fantastically tender pork, you’ll love this recipe. And if you don’t like one or more of those things, this recipe will convince you that you do.
Here are the ingredients:
2.5 lbs lean pork, cut into 1/2 inch cubes
6 tbsp Olive Oil
2 cups Finely Chopped Onions
3 cups Water
1 tsp Cornstarch
20 oz Frozen Chopped Spinach, thawed and drained in a collander
Yellow Rice (this is what I use)
And here’s what to do with those ingredients:
1. Pat the pork completely dry, then season with salt and pepper.
2. Heat the olive oil in skillet over high heat until a light haze forms above it. Add the pork and brown it, turning cubes frequently until they color deeply and evenly on all sides.
(Not it’s prettiest stage.)
4. Pour water in and bring to a boil, then return the pork to the pan, coating it evenly with the onion mixture. Reduce the heat, and allow it to simmer for as long as you can – up to an hour and a half (the longer it simmers, the more tender the pork will become.)
5. If there is still a good deal of liquid in the pan, add cornstarch to the above and cook until thickened. If the broth is already thickened, skip the cornstarch.
6. Add in the spinach and simmer for a few more minutes.
7. Separate the egg whites and yellows, and juice the lemons.
8. Beat the egg whites until they form soft peaks. Add yellows and mix.
10. Turn off the heat under the pork and spinach and add egg mixture to the top.
11. Gently fold the egg mixture into the spinach and pork.
12. Serve over yellow rice.
* No actual guarantee is offered or implied.
…But I promise that you WILL love this dish. And if you don’t, I’ll come eat it for you.