Pork Lahania

Pork Lahania is a traditional winter dish from the region of Thraki in Greece.  It's very simple to make, delicious and healthy.  Doing some research on the benefits of cabbage I found that  it provides us with Vitamin C, Vitamin K, dietary fibre, folate and potassium and when it is cooked cabbage helps release indole, an organic compound that can fight off precancerous cells.

When I was little mum made this all the time using the cabbage toursi.. The Greek version of sauerkraut.  It was one of my dad's favourites.

It was a last minute decision to make this dish today.  To be honest I had bought a piece of pork belly to bake as Miss E loves pork crackling or make something Asian.  But I saw the half cabbage I had in my fridge and it was a non brainer.  You can use any pork cut, in fact if you don't like pork swap it for chicken.  I use a pressure cooker because it only takes about 30 minutes to cook.  

Recipe

1 kilo pork belly cut in thick slices

1 whole onion sliced

1/2 cabbage sliced thickly

1/2 tbs sweet paprika 

1/2 tsp chilli flakes

1 tbs tomato paste

1-2 cups water

1 tbs olive oil

salt pepper to taste

1. Brown the pork pieces until brown in the olive oil.  

2. Add the onions and stir until wilted. 

3. Add the paprika, chilli flakes and tomato paste and stir through.

4. Add water. Ensure it just covers the meat.

5. Add salt and pepper.

6.  Place cabbage on top of meat and lock the pressure cooker.  

7. I cook it for 35 minute on low pressure.

8. When it is done stir the wilted cabbage in with the meat and sauce.  Simmer for a further 5 minutes.

9. Mop up with crusty bread.

Note: If you are not using pressure cooker follow up to step 5.  Cook the meat until just fork tender on low heat, add the cabbage, stir through and continue cooking on low heat until the cabbage is really soft.  

Enjoy

Kali Orexi

Kalliroy aka Carol