Tender, juicy pork neck cooked in a hot skillet with sweet, golden onions, a hint of spicy pepper, and a bright lemon-and-white-wine sauce. This simple Greek-style pork dish is packed with flavor and comes together quickly, making it perfect for an easy lunch or dinner. Serve with fresh bread to soak up every drop of the delicious pan juices.
Tender, juicy pork neck cooked in a hot skillet with sweet, golden onions, a hint of spicy pepper, and a bright lemon-and-white-wine sauce. This simple Greek-style pork dish is packed with flavor and comes together quickly, making it perfect for an easy lunch or dinner. Serve with fresh bread to soak up every drop of the delicious pan juices.
Prep Time:
8m
Cook Time:
12m
Difficulty Level:
- 350 g pork neck
- ¼ cup olive oil
- 1 onion, sliced
- 1 hot chili pepper
- Salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup dry white wine
- Juice of 1 juicy lemon
- A little dried oregano
- A little sweet paprika
- Fresh bread, for serving
- Lemon wedges, for serving
Directions
Cut the pork neck into small, approximately 2 cm (¾-inch) cubes. Pat the pieces thoroughly dry with paper towels to help them brown nicely during cooking.
Heat the olive oil in a skillet over high heat. Once the oil is hot, add the pork pieces and sauté for approximately 5 minutes, turning as needed, until browned all over and a golden crust forms.
Add the sliced onion and continue cooking for another 4 minutes, stirring regularly, until the onion is evenly golden and begins to caramelize.
Add the hot chili pepper, along with a little salt and freshly ground black pepper.
Pour in the white wine and let the pork cook for another 1–2 minutes, allowing the alcohol to evaporate and the flavors to meld.
Add the freshly squeezed lemon juice and stir well to coat the meat in the fragrant sauce.
Sprinkle the dried oregano over the pork and remove the skillet from the heat.
Serve immediately while hot, spooning some of the lemon-infused olive oil and pan juices over the meat. Finish with a light dusting of sweet paprika.
Serve with fresh bread and lemon wedges on the side.
Avoid overcrowding the pan, as this can cause the pork to steam rather than brown. If necessary, sear the meat in batches to develop a delicious golden crust. Since pork neck is naturally well marbled, it stays juicy and flavorful when cooked over high heat. Make sure the pork is thoroughly cooked before serving.