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Step by Step Instructions
  • Step 1: Prepare the lagoto. Heat the olive oil in a shallow saucepan. Add the pork and sauté for 10 minutes on high heat, until golden brown. Add the onion and sauté for 5 minutes until it softens. Pour in the wine and wait for 1-2 minutes until it evaporates. Then add the tomatoes, the salt, the pepper, the sugar, the cumin and the cinnamon. Cook on low heat, until the meat is tender and the sauce thickens.
  • Step 2: Place the garlic in the mortar, crush it to a pulp and add it to the pork, 10 minutes before you finish cooking. As soon as the food is ready, add the walnuts, the rusks and leave on the heat for 3-4 minutes until the sauce thickens.
  • Step 3: Serve the food warm with french fries or rice.
Ingredient List
  • 1Kg pork (cut into pieces of 50g each)
  • 1 large onion (finely chopped)
  • 6 cloves of garlic
  • 100g extra virgin Koroneiko olive oil
  • 100g white wine
  • 2 large ripe tomatoes (grated)
  • 200g walnuts (coarsely chopped)
  • 100g oat rusks (crushed)
  • salt
  • ground black pepper
  • 1tbsp whole cumin seeds (crushed)
  • 2 cinnamon sticks
  • 1tsp sugar

Pork lagoto with walnuts and rusks

  • Cooking
  • 4
A traditional dish from the Peloponnese, with a very intense and rich flavour, due to the combination of garlic and spices. Serve it with french fries or rice, as a main dish, or as a delicious wine mezé.

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