In Greek: λαγοτό, pronounced lah-go-TOH
Stewing is a favorite Greek cooking method, and the key to this dish is not to let the garlic cook for too long so that the taste doesn’t get lost. Serve this with a side of rice or pasta and a great green salad.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
- 2 pounds of boneless pork
- 2 tablespoons of olive oil
- 1 can of chopped tomatoes with juice
- 6 cloves of garlic, minced and then crushed
- 3 tablespoons of finely ground walnuts
- 2 tablespoons of toasted breadcrumbs
- sea salt
- 5-6 peppercorns
- 2-3 allspice berries
- 2 cinnamon sticks (optional)
- tomato juice (as needed)
Cut the pork into serving size pieces (approx 2 1/2 inch squares). In a pot, sauté the pork in the olive oil with a wooden spoon over medium heat until browned on all sides. Stir in tomatoes and juice and salt and reduce heat to low. Simmer, covered, for 45 minutes or until meat is tender, adding heated tomato juice when more liquid is needed. When the meat is done, add the garlic and simmer another 5 minutes. Remove from the heat, stir in peppercorns, allspice berries, walnuts, breadcrumbs, and cinnamon sticks. Stir well, cover, and let sit for 20 minutes.
Remove cinnamon sticks and serve.