Puercos

pork shoulder chops • baby potatoes (about 1 kg) • mushrooms (optional; I had a few in the fridge and added them) • Zest of 1 lemon and juice of 2 lemons • mild mustard (30 ml) • honey (30 ml) • garlic cloves • soy sauce (15 ml) • Salt and pepper • dried thyme (3 g) • fresh rosemary (3 g) • water (100 ml)

pork chops • potatoes (about 1.5 kg) • beef bouillon cube • dried oregano • Garlic powder • lemon • water (120 ml) • Salt and pepper • Olive oil

ground pork (about 680 grams) • As many potatoes as you like • As many eggplants as you like • grated tomatoes or tomato puree (about 250 grams) • onion • garlic clove • ground cinnamon • Salt • Pepper • Breadcrumbs • goat milk or regular milk (1 to 1 1/2 liters) • all-purpose flour (about 55-65 grams) •

Leftover grilled meat that is tough and dry (mainly pork chops or ribs) • olive oil (120 ml) • orzo (500 grams) • crushed tomatoes • medium onion, finely chopped • white or rosé wine (120 ml, whatever you have) • Salt • Pepper • sweet paprika • hot paprika (optional) • Grated Parmesan cheese, for serving

ground beef (preferably chuck with a little fat), or use half beef and half pork • day-old bread (or about 9 oz/250 grams breadcrumbs, though I prefer bread) • eggs • medium onions, finely chopped • garlic cloves, finely chopped • ground cumin • Salt and pepper • vinegar • (about 14 oz/400 grams) diced tomatoes • olive oil (100 ml) • ground cumin • sugar •

pork shoulder chops • small onion, finely chopped • Spices: oregano, black pepper, smoked paprika, curry powder, and granulated garlic • warm water (240 ml) • active dry yeast • all-purpose flour (about 250 grams) • olive oil • sugar • salt • nutritional yeast (optional) • Greek yogurt, strained (400 grams) • large cucumber •

mixed ground pork and beef (1 kg) • large onion, diced • red bell pepper, chopped • green bell pepper, chopped • carrot, diced • Salt, pepper, cinnamon • whole allspice berries • heaping tablespoon tomato paste • (about 14 oz/400 g) diced tomatoes • Olive oil • cannelloni pasta • milk (1 liter) •

potatoes (2 kg) • eggplants • large zucchini • olive oil (about 240 ml) • mixed ground meat (beef and pork, about 1.5 kg) • large yellow onion • Parsley and dill • tomato sauce (about 500 grams) • bouillon cube • Salt and pepper • feta cheese (about 1/2 kg) • unsalted butter (about 200 grams) •

ground pork (1 kg) • bread, soaked and squeezed • egg • garlic cloves • Zest from 1 small orange • vinegar • Salt and pepper • tomato paste • Some olive oil • onion, fresh or yellow, whichever you have • wine (about 240 ml) • About 5 1/2 cups water (1300 grams) •

–1.3 lbs ground beef or pork (500–600 grams) • penne pasta • red bell pepper • olive oil • Salt, pepper, thyme, paprika • hot pasta water (about 500 grams) • tomato puree • small onion, finely chopped • garlic, finely chopped • –3 1/3 cups plain Greek yogurt (700–800 grams) • eggs • shredded yellow cheese (such as kefalotyri and graviera, or substitute with Parmesan and Gruyère) (200 grams) + a little extra cheese and sesame seeds for topping •

No. 2 pasta or pastitsio pasta • ground meat (1.1 lbs/500 grams pork & 1.1 lbs/500 grams beef) • crumbled feta cheese • For the béchamel: • whole milk • heaping tablespoons margarine or butter • all-purpose flour • Salt • ground nutmeg • egg yolks • grated semi-hard or hard cheese of your choice

pasta for pastitsio (Personally, I don't like the classic kind and use regular penne or rigatoni. Make life easier and use whatever pasta you have at home—even colored varieties!) • for the meat sauce • mixed ground meat (beef and pork) • (about 14 oz/400 grams) crushed tomatoes • olive oil for sautéing the meat • wine or vinegar to deglaze the meat • large onions, finely chopped • garlic cloves, finely chopped • boiling water • for the béchamel • large cup (about 1 1/3 cups/170 grams) all-purpose flour • large cups (about 4 cups/950 ml) whole milk (use the same cup you measured the flour with) •

mixed ground meat (half pork, half beef) (500 grams) • pastitsio pasta (or ziti) • large onion, finely chopped • Tomato puree • Olive oil • Salt • Pepper • cinnamon stick • Allspice • butter or margarine (use 12 tablespoons for a double batch) • all-purpose flour (use 12 tablespoons for a double batch) • milk (2 liters) •

pork shoulder or pork belly (about 1 kilogram) • Salt & pepper • Oregano • Cumin • tomato paste • mild mustard • Smoked paprika • olive oil • olive oil • red wine (about 60 ml)

boneless pork shoulder or leg (500 grams) • Salt • Black pepper • Oregano • Paprika • olive oil (120 ml)

boneless pork shoulder or neck (about 1-1.5 kg) • large yellow onion • garlic cloves • cola (30 ml) • vegetable oil • vinegar • red bell pepper (or roasted red pepper) • smoked paprika • hot paprika • mild mustard • curry powder • dried oregano •

pita breads for souvlaki • pork belly slices, cut into thin strips • garlic cloves, finely chopped • oregano • salt • pepper • little olive oil • tomato, sliced • onion, sliced • plain yogurt • mustard • paprika

pork belly slices • sweet paprika • hot paprika • ground cumin • garlic powder • allspice • Salt • Black pepper • Oregano • pita breads • French fries • tomato •

boneless pork neck (about 2 kg) • Spice blend • Tomato • Onion

pork or beef or kebab meat (about 1.3 kg) • garlic powder • smoked paprika • sweet paprika • Salt to taste • black pepper • cumin • coriander • dried oregano • dried thyme • curry powder • extra virgin olive oil (about 30 grams) •

pork leg (about 3400 grams) • (about 3400 grams) • hot paprika • black pepper • cumin • tomato paste (about 400 grams) • olive oil • plenty of salt

pork shoulder chops (the fat is essential) • bacon • Salt and spices to taste (I used a pepper blend, cumin, paprika, oregano, allspice, sumac, and a pinch of cinnamon) • little oil • water (about 60 ml) • onion • pita breads for gyro (store-bought frozen or homemade using the recipe on this site)

pork shoulder, sliced thin (about 1 kg) • brown sugar (about 25 grams) • dried oregano (about 12 grams) • smoked paprika (about 18 grams) • ground coriander (about 1 gram) • Salt and pepper • olive oil (about 90 ml) • potato

pork belly (500 grams) • oregano • salt • pepper • paprika • olive oil • vinegar (120 ml) • balsamic vinegar • French fries • Tomatoes • Onion • Sauce •

pork tenderloin (300 grams) • salt • garlic powder • mustard powder • paprika • black pepper • oregano • vegetable bouillon powder • oil • beer (100 ml) • butter

pork tenderloin, cut into strips • garlic • onion, sliced • olive oil • vinegar • oregano, thyme, rosemary • honey • pita bread • French fries • tomato • ketchup, mustard

pork leg or shoulder, sliced into thin strips (500 grams) • pork neck, sliced into strips (500 grams) • onion, sliced into strips • red bell peppers, finely chopped • vinegar (50 ml) • olive oil (30 ml) • Sweet or hot paprika • Ground coriander • Oregano • Thyme • Salt • Pepper •

pork belly slices, finely diced • olive oil • salt • black pepper • smoked paprika • garlic powder • onion powder • turmeric • dried oregano • barbecue sauce • mustard powder

pork shoulder, sliced thin (about 1 kg) • Cherry tomatoes, halved • onion, sliced into rings • Salt and pepper • Paprika • Oregano • olive oil (30 ml)

pork or chicken souvlaki (about 600 grams) • For the marinade: • olive oil (about 100 grams) • garlic clove • paprika • curry powder • ouzo (or other anise-flavored liqueur) • mastiha liqueur (optional) • anise seeds (optional) • cumin • Salt and pepper • For serving: •