The truth is, that I am not a big fan of cabbage. But cold winter…
Do you hate Monday? Get your pan. Every time I am visiting my hometown I am coming back with a suitcase full of flavours. This time I came back with fresh eggs and kavourma. Probably you are wondering what kavourmas is. Kavourmas is slow-cooked pork similar to a French confit. Here in Greece you can find it in the market but you can also cook it at home. All you need is:
- 1 kg of pork shoulder
- 1 kg of beef (traditional kavourmas is just pork, but I add some beef too)
- 40 grams of salt
- 1 tablespoon black pepper
- 1 1/2 cup of water
- 2 tablespoons of oregano
Cut both types of the meat into small pieces and put it in a pot together with 40 grams of salt, 1 tablespoon black pepper, 2 tablespoons of oregano and 1 1/2 cup of water. Boil in a very low heat. Cook the meat until it’s thoroughly done, meaning very tender. Check meat and stir it from time to time, adjusting burner as necessary (as meat gets hot, you may need to turn burner down).
You will need about 3 to 4 hours until no water to be left in the pot, only fat from pork should be left. If you use a pressure cooker reduce the hours of boiling to the half.
After cooking the meat, put it in a container, cover with the cooking fat, and refrigerate until you’re ready to use.
If you are a real human being and not a robot and you want to eat kavourma asap keep reading:
In a frying pan, sauté onion and kavourmas in kavourmas oil until onion begins to turn golden. Add some tomato sauce too if you want. Evenly distribute meat and onions in the pan and add the eggs. I think that for 1 cup of kavourmas 4 eggs are anough.Turn heat down to low, cover the pan, and cook until eggs are set. Season with freshly ground black pepper.
You can cook kavourmas with eggs, in dried beans and vegetable stews, or with onions as an accompaniment to ouzo. Do you know what ouzo is? If yes good for you, if not…google it.
After this dish your Monday will look like Friday. Believe me.