Bekri Meze, also known as Drunken Pork Stew, is a flavorful Greek dish made with tender pork, rich tomato sauce, and a hint of alcohol (typically red wine or sometimes Tsipouro or Ouzo). This dish is often served as a meze (appetizer) alongside bread and alcohol. With spices like smoked paprika, garlic, cumin, and oregano, and bits of melty cheese, Bekri Meze is a savory and comforting treat.

Full Recipe:

Ingredients

• 400g (14 ounces) boneless pork shoulder blade or neck cut into 3 cm (1-inch) pieces

• ½ teaspoon smoked paprika

• ⅓ teaspoon garlic powder

• ¼ teaspoon ground cumin

• 1 small red onion (65g), minced

• 2 whole garlic cloves (no need to peel them)

• ⅓ cup sweet red wine

• ⅓ cup diced tomatoes (canned or fresh)

• 3 teaspoons tomato paste

• 1 bay leaf

• 1 teaspoon dried oregano (plus extra for sprinkling)

• 60g (2 ounces) Gruyere or Kefalotyri cheese, diced into 1 cm pieces

• Sweet or hot red pepper flakes for serving

• Salt and pepper to taste

Directions

1. Marinate the Meat: Pat the pork pieces dry with paper towels. Season them with paprika, garlic powder, and cumin. Rub the seasonings evenly over the meat and let it marinate for about 30 minutes at room temperature.

2. Sear the Pork: Heat olive oil over high heat in a saute pan. Brown the meat on all sides, making sure it gets a nice, deep color. This step enhances the flavor of the stew.

3. Add Onions and Wine: Lower the heat to medium-low and add the minced onion to the pan. Stir constantly for about a minute. Pour in the red wine, scraping the bottom of the pan to deglaze and release any flavorful bits stuck to it.

4. Caramelize the Tomato Paste: Add the tomato paste to the pan and cook it, stirring constantly, until it caramelizes, which will bring out its natural sweetness and reduce its acidity.

5. Add Tomatoes and Simmer: Stir in the diced tomatoes, bay leaf, oregano, and garlic cloves. Pour in 1 cup of boiling water, and season with salt and pepper. Let the mixture simmer for 20-25 minutes, partly covered, until the meat is tender and the sauce thickens. Add more water if needed.

6. Finish with Cheese: Once the stew is ready, add the pieces of cheese to the pan. Turn off the heat, cover the pan, and let the cheese soften in the sauce for 2 minutes.

7. Serve: Sprinkle with red pepper flakes and extra oregano. Serve with lots of bread to soak up the delicious sauce!

Nutrients (Per Serving)

• Calories: 710

• Carbohydrates: 7g

• Protein: 44g

• Fat: 52g

  • Saturated Fat: 21g

  • Polyunsaturated Fat: 4g

  • Monounsaturated Fat: 22g

• Cholesterol: 177mg

• Sodium: 405mg

• Potassium: 863mg

• Fiber: 2g

• Sugar: 3g

• Vitamin A: 753 IU

• Vitamin C: 8mg

• Calcium: 376mg

• Iron: 3mg

The Rich, Savory Flavors of Bekri Meze

What makes Bekri Meze so special is its layers of flavors. The pork, marinated and seared to perfection, is infused with a mix of spices like smoked paprika, cumin, and garlic powder. These spices not only enhance the flavor of the pork but also give the dish a warm, comforting depth. The richness of the red wine adds complexity and a slight sweetness, which balances beautifully with the acidity of the tomatoes and the earthiness of the oregano and bay leaves.

The Gruyere or Kefalotyri cheese adds a creamy, melty texture to the stew, making each bite even more comforting. The cheese also helps thicken the sauce, giving it a luscious, velvety finish. The result is a savory dish with rich, hearty flavors and a sauce that’s perfect for mopping up with bread.

Choosing the Right Pork

For Bekri Meze, boneless pork shoulder or neck is recommended because it’s both tender and flavorful. The cut has enough fat to keep the meat juicy and succulent as it simmers in the sauce, while the connective tissue in the pork shoulder breaks down during cooking, making the meat fall-apart tender. When cut into small, bite-sized pieces, the pork absorbs the rich flavors of the tomato sauce, wine, and spices, creating a perfect harmony of taste.

It’s important to sear the pork pieces before simmering them in the sauce. This step creates a deep, caramelized crust on the meat, which enhances the overall flavor of the stew. When searing, ensure that the pork pieces are browned on all sides to capture as much of that rich, roasted flavor as possible.

The Role of Alcohol in Bekri Meze

The “drunken” element of this dish comes from the wine or other alcoholic beverages used in the cooking process. Red wine is the most common choice, adding a deep, fruity richness to the sauce. The wine helps deglaze the pan, lifting any flavorful bits that are stuck to the bottom of the pan from searing the pork, and infuses the entire dish with a beautiful, aromatic complexity.

If you want to bring an even stronger Greek flavor to the dish, you can use Tsipouro (a Greek pomace brandy) or Ouzo (an anise-flavored liquor). Both of these options add their own unique notes to the stew, enhancing the flavors and deepening the experience. However, red wine remains the most traditional and widely used choice.

Simmering to Perfection

Once the pork is seared and the sauce has been built with wine, tomatoes, and spices, it’s time to let the dish simmer. The simmering process allows the pork to tenderize and soak up the rich flavors of the sauce. The tomato paste caramelizes during the cooking, helping to develop a rich, natural sweetness that balances the savory elements of the dish.

The addition of garlic cloves (which are left unpeeled during cooking) provides a subtle depth of flavor without overpowering the dish. As the stew simmers, the garlic softens and infuses the sauce with a mild, aromatic taste that complements the spices and the pork perfectly.

Cheese and the Final Touch

Once the stew is ready, the addition of Gruyere or Kefalotyri cheese takes the dish to the next level. The cheese melts into the sauce, adding a creamy texture and richness that perfectly complements the pork and tomatoes. This step is crucial for achieving that classic, hearty texture that Bekri Meze is known for.

Allow the cheese to melt into the sauce by covering the pan and letting it sit for a couple of minutes. This final touch adds a layer of richness and comfort that makes the dish even more decadent. For a bit of heat and extra flavor, you can sprinkle the stew with some red pepper flakes before serving.

Serving Bekri Meze

Bekri Meze is traditionally served as a meze (appetizer) alongside some warm bread or pita for dipping. The crusty bread is perfect for soaking up the rich, flavorful sauce, making it a great dish to share with friends. You can also serve Bekri Meze with a chilled glass of white wine or ouzo to enhance the flavors and add an authentic Greek touch to the meal.

If you’re serving Bekri Meze as a main course, it pairs beautifully with a simple Greek salad or roasted vegetables to balance the richness of the stew. You can also serve it with a side of rice or couscous to soak up the sauce and complete the meal.

Conclusion: A Hearty Greek Favorite

Bekri Meze is a flavorful and indulgent Greek dish that brings together tender pork, rich tomato sauce, and melted cheese with a hint of alcohol. Its savory, comforting flavors make it the perfect dish for sharing with loved ones, whether as an appetizer or a main course. The combination of smoky spices, the richness of the pork, and the melty cheese makes this dish one you’ll return to time and time again. Whether you’re celebrating a special occasion or enjoying a cozy evening at home, Bekri Meze is sure to delight your taste buds.