HomeCultureCook Gikas Xenakis shares his Pork Cheeks with sour Trahana dish|The Kitchen...

Cook Gikas Xenakis shares his Pork Cheeks with sour Trahana dish|The Kitchen area

Gikas Xenakis is the head cook of Aleria, a prize-winning dining establishment in Athens offering contemporary Greek food.

Birthed and also elevated in the Greek countryside, Cook Xenakis’ food focuses on fresh and also regional items, stimulating the excellent variety of not just the Greek countryside however additionally his mom’s food preparation. He shows to The Kitchen area his dish for pork cheeks with sour Trahana (frumenty) dish, a scrumptious meal made including the old Greek pasta-like Trahana. It is decadent, advanced, and also excellent for the cool months of the year.

Trahana is a sort of old wheat item that’s consumed in Greece and also the eastern Mediterranean. Taken into consideration the initial Greek pasta, it is a healthy and balanced and also healthy component that sets remarkably well with braised meat. Each area has its very own regional dish with Trahana.

Gikas Xenakis’s Pork cheeks with sour Trahana (frumenty) dish

Food preparation time: 2.5 hrs

Offers: 4

Active Ingredients:

  • 1 kg of pork cheek Iberico
  • 100 grams of flour
  • 50 grams of carrots
  • 50 grams of celery
  • 50 grams of onions
  • 100 ml merlot
  • 1 garlic clove
  • Fresh thyme
  • 600 ml poultry demi-glace (Demi-glace is just an abundant supply and also a standard aspect of French food. Demi-Glace is made by minimizing brew till it’s thick and also jam-packed with flavour. You can obtain utilize a top quality store-bought, however certainly, it will certainly be much better if you make it on your own. There are numerous Youtube video clips describing exactly how to. It is very little job, however it does call for time on the cooktop)
  • Salt
  • Pepper
  • 200 ml olive oil

For the sour Trahana (frumenty):

  • 200 grams of sour Trahana (frumenty)
  • 700 grams of poultry supply
  • 60 ml of olive oil
  • 50 grams of grated Greek graviera cheese
  • 30 grams of butter
  • 5 grams of chives
  • Salt
  • Pepper


For the pork cheeks:

  1. Preheat the stove to 160 Celcius.
  2. Sauté all veggies in a huge oven-proof frying pan with 100 ml of olive oil till soft, concerning 6-8 mins.
  3. Include merlot to the veggies and also lower (the alcohol will certainly vaporize and also a thicker fluid from the veggies and also the white wine will certainly continue to be. Do not allow it entirely lower, it will certainly melt otherwise!)
  4. Establish a plate with the flour, layer the cheeks on both sides, after that period with salt and also pepper.
  5. Establish an additional pan to high warm, include 100 ml of olive oil and also brownish the pork cheeks on both sides.
  6. Currently include the pork cheeks to the veggie oven-proof frying pan, include the poultry demi-glace, cover it (oven-proof cover or aluminium aluminum foil) and also cook for 2 hrs.

For the Trahana (frumenty):

  1. Heat up the poultry brew till simmering.
  2. Area a huge frying pan to medium-low and also include 60 ml of olive oil. Currently sauté the Trahana for around 2 mins.
  3. Currently mix adequate simmering supply to simply cover the Trahana. Chef, mixing commonly and also intensely till supply is nearly soaked up.
  4. Repeat. You need to remain to include the poultry brew (slowly, equally as you would certainly with a risotto) till Trahana is prepared, concerning 12-15 mins. When it prepares it ought to be soft and also luscious. Include butter and also grated Graviera cheese.
  5. Offer with the meat ahead.

Couple With a Xinomavro, one of the most well-known red selection in north Greece. Perfect for braised meat. I advise Ramnista white wine from Kir-Yianni vineyard in Naoussa.

Editorial Staff
Editorial Staffhttps://euroexaminer.com
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