Here’s a short, engaging post about hirino me lahano (Greek pork with cabbage):

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Hirino me Lahano – A Comforting Greek Classic!

As the weather cools, there’s nothing like a warm, hearty dish to bring comfort to the table. Hirino me Lahano, or pork with cabbage, is a beloved Greek recipe that captures the flavors of Greece in a simple, rustic way. Tender pork is slow-cooked with cabbage, carrots, and herbs, absorbing the rich flavors of the ingredients. Often finished with a squeeze of lemon and some fresh parsley, this dish is a perfect example of Greek home-cooking at its finest!

Whether you’re looking to explore Greek cuisine or want a new way to enjoy pork, hirino me lahano will hit the spot. Serve it with crusty bread and a glass of red wine for a cozy meal.

Have you tried this traditional Greek dish? Let us know what you think!

Shop th ingredients

1 kg pork shoulder, cut into pieces

1 kg cabbage, cleaned and trimmed of thick stems

240gr grated tomatoes

2 onions, diced

2 stalks celery, finely chopped

3 tbsp vinegar

30 ml red wine

120ml olive oil

1 tsp salt

1/8 tsp pepper + 4-5 peppercorns

Directions

Cut the pork shoulder into roughly 5 cm pieces. Let it come to room temperature, then pat dry with a paper towel.

In a large, deep skillet or pot, heat 3 tbsp olive oil over high heat. Add the pork in batches, enough to cover the bottom without overcrowding, and brown on both sides. Set aside on a plate when done.

If needed, add 2 more tbsp olive oil. Sauté the onions in one side of the pan for 2-3 minutes until softened.

Return all the pork to the pan, deglaze with red wine, and let it cook for 5-6 minutes until the wine evaporates.

Add the grated tomatoes, vinegar, celery, peppercorns, salt, and pepper, and stir.

Add another 3 tbsp olive oil if needed to almost cover the pork. Cover partially, reduce heat to medium-low, and let it simmer for about 1 hour and 15 minutes. Add warm water if needed.

Meanwhile, clean the cabbage. Halve it, remove the core and any thick stems, and slice the remaining leaves. Boil 2/3 of a pot of water and blanch the cabbage in batches, 1 minute per batch, then drain.

Once the pork is nearly tender, add cabbage in batches, cover to let it wilt, and add the rest as space allows. Let it cook for 20 more minutes until cabbage is tender.

Remove from heat, cover, and let sit for 10 minutes before serving.