Cretan Drunken Pork

Introduction to Cretan Drunken Pork

Cretan Drunken Pork, also known as " Hirino Me Kraso," is a traditional dish from the island of Crete, Greece. This savory dish has its roots deeply embedded in the rich culinary culture of Crete, known for its simple yet flavorful ingredients. The dish highlights the use of local pork, marinated and slow-cooked in abundant wine, a staple ingredient in Greek cuisine. Historically, it was a popular dish during festivals and family gatherings where wine flowed freely, enhancing the flavors of the meat. Today, it remains a cherished dish, symbolizing the essence of Cretan hospitality and culinary tradition.

Ingredients for Cretan Drunken Pork

• Pork - 1 kg, cut into chunks
• Olive oil - 3 tablespoons
• Wine - 500 ml, preferably red
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Bay leaves - 2
• Thyme - 1 teaspoon, dried
• Salt and pepper to taste
• Lemon - 1, juiced

Preparation of Ingredients

Begin by preparing all your ingredients to ensure a seamless cooking process. Measure out 1 kg of pork and cut it into bite-sized chunks. Set aside. Mince 4 cloves of garlic and chop 1 large onion. Juice 1 lemon and keep these ingredients ready.

Marinating the Pork

To secure the best flavors, marinate the pork ahead of time. In a large bowl, combine the pork pieces with the minced garlic, chopped onion, bay leaves, thyme, salt, and pepper. Pour in the 500 ml of wine and mix well, ensuring the pork is fully coated in the wine and spices. Cover the bowl with plastic wrap, placing it in the refrigerator for at least two hours. Marinating overnight is preferable for richer flavors.

Cooking Process

Browning the Pork

In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Remove the pork from the marinade, making sure to retain the marinade for later use. Add the pork chunks to the hot oil in batches, browning each side to seal in the juices and enhance the taste. Once browned, remove the pork from the pot and set aside.

Simmering in Wine

Return the browned pork to the pot and pour in the reserved marinade. Add extra wine if needed to ensure the pork is largely submerged. Stir in the juice of 1 lemon. Bring the mixture to a low boil, then reduce the heat to a gentle simmer. This slow cooking process infuses the pork with the wine's depth while tenderizing the meat.

Serving Suggestions

Once the pork has simmered to fork-tender perfection, typically after 90 minutes to two hours of cooking, remove from heat. Serve the Cretan Drunken Pork hot, paired with crusty bread or over a bed of rice or potatoes. The dish pairs wonderfully with a glass of Cretan red wine, enhancing the meal's aromatic experience.

Conclusion

Cretan Drunken Pork is a quintessential dish that embodies Crete's culinary heritage. Featuring authentic ingredients and a method that highlights the rich flavors of pork cooked in wine, this dish offers a tantalizing taste of Greek tradition. Enjoy the meal with friends and family, as intended by its generous Cretan roots.