Pork stifado
- 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Stifado is a classic Greek stew, originally made with rabbit, but often now using pork or beef.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.
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Serves 6 -
Hands-on time 30 min. Simmering time 2 hours
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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.
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