Bekrí meze or “Drunkard’s mezé” is pork cooked in red wine – hence the name. It’s often eaten as one of several dishes at a mezé table, but can also be served as a main course, preferably with roasted potatoes or chips, and cooked green vegetables or a green salad (the Greeks do not eat salads with tomatoes along with tomato sauces). Some use strips of red and/or yellow pepper in the dish, this is optional. The dish is simple to make, and tastes great!
- 1 kg clean cut stew meat of pork
- 2 onions
- 2 cloves garlic
- 1 cup dry red wine
- 2 dl tomato juice (or tomato paste + water)
- possibly a red and a yellow pepper
- 1 bay leaf
- 1 teaspoon allspice
- 2 tablespoons strong mustard
- salt and pepper
- flat leaf parsley
Heat the oil, cut the meat into pieces. If you serve this as a meze, cut the meat into small pieces, as a main course they can be bigger. Brown them with chopped onions. Add the minced garlic, wine and tomato juice and possibly pepper strips, and finally all the spices. Simmer for about one and a half hours under a lid, but remove the lid in the end so the sauce thickens. Stir in some chopped flat leaf parsley before serving.
Serves 4 as a main course.