Stir-fried pork with vinegar and coriander – Kalamata Papadimitriou

Stir-fried pork with vinegar and coriander


Preparation time: 5 minutes
Cooking time: 15 minutes

For 4 persons


1kg lean pork neck in bite size pieces for frying
3 shot glasses Kalamata Balsamic Vinegar
3 tablespoons olive oil
2 tablespoons of finely chopped fresh coriander
freshly ground pepper


Heat olive oil in a large non-stick frying pan. Add the pork and stir fry over a high heat, turning continuously until the meat is cooked and well-seared on the outside. Add the Kalamata Balsamic Vinegar and season with salt and pepper. Leave to cook for another 2 minutes, then serve with the fresh coriander.

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