Pork Stew with Whisky and Wine (Greek Bekri Meze)

Preferably, brine pork for 10–15 minutes. To brine the pork, in a bowl, and add 2 cups of water and 2 tablespoons of salt. Mix until salt is dissolved. Add pork cubes.

Drain water from pork and pat dry with kitchen towels. In a cast iron skillet (or wide heavy bottom pan), heat some olive oil. Saute onions for 2 minutes, just until softened. Add pork and saute for 10 minutes over medium heat, until slightly golden.

Reduce heat to low and add wine and whisky. Shortly after, add peppers, garlic, tomatoes, herbs and spices.

Increase heat to medium and cook for about 20 minutes. If the sauce is drying out, add a bit of water. Adjust seasoning if need be. Don’t overcook it, otherwise it will become tough.

Serve warm with baked potatoes or french fries.