Pork stifado

Pork stifado

Stifado is a classic Greek stew, originally made with rabbit, but often now using pork or beef.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.

Pork stifado

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

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

Stifado is a classic Greek stew, originally made with rabbit, but often now using pork or beef.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.

Nutrition: Per serving (stew only)

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

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)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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).
  4. 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.

Nutrition

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

delicious. tips

  1. 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.

Buy ingredients online

Recipe By

Louise Pickford

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Pasta bake recipes

Cypriot pasta bake (magarina firinda)

“This is a pasta bake to top all pasta bakes....

Save recipe icon Save recipe icon Save recipe

Aubergine recipes

Moussaka

A traditional Greek Moussaka will have a creamy, cheesy topping...

Save recipe icon Save recipe icon Save recipe

Budget winter recipes

Pork and butter bean stew

This easy and filling pork, chorizo and butter bean stew,...

Save recipe icon Save recipe icon Save recipe

Roast recipes

Apricot stuffed lamb shoulder with rosemary roast potatoes

Whether you want to cook a weekend roast with a...

Save recipe icon Save recipe icon Save recipe

Roast potato recipes

Crispy roast potatoes

Super crispy potatoes are the perfect side dish to soak...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.