Sofrito (pork meat in white garlic sauce) recipe  » Recipes  »
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  • If you wish to make it, you will not regret it and it's definitely worth the effort, but you have to follow step by step the instructions

    • by andian
      all reviews
      Sofrito This is one of the local specialities in Corfu island of Greece. The meat should be pork and not beef for the simple reason that pork meat becomes softer when cooking it. It is very easy to make this dish, although you might find it difficult at the beginning as you have to be careful not to burn it.

      If you wish to make it, you will not regret it and it’s definitely worth the effort, but you have to follow step by step the instructions. A tip: For any recipe you make, before you start cooking, read the recipe carefully and make sure that you have all the ingredients in front of you and ready to start cooking.

      That will save you from the frustration of searching the ingredients in


      the last minute while you are cooking and while the pan is on fire, as sometimes you don’t have enough time i. e.

      to chop the garlic because the food is burning. This is what you will need: 1 piece of meat without bones 1 kilo potatoes (big ones) Oil for frying Flour 2 soupspoons olive oil 1 small glass vinegar 1 whole head of garlic A bunch of parsley Salt and pepper to your taste (I usually use one soupspoon salt and one pepper and if more is essential, I add it a few minutes before the end of the cooking) *You cut the meat into slices (like a loaf of bread) or you tell your butcher to do it for you.

      *You put flour on both sides of the meat ...


      • slices and you slightly fry them in hot oil on both sides for a few minutes. Do not deep fry.

        *Peel the potatoes, cut them in round slices not very thick, and fry them as well. *In a bowl or a deep container put salt, pepper, the garlic and the parsley chopped in small pieces.

        *When you have everything ready,put in a low and shallow casserole (not a spaghetti casserole-which is high and deep) one row of the fried potatoes to cover the bottom of the casserole. *Then take in your palm, enough of the bowl mixture (garlic, parsley, salt and pepper) and sprinkle it on top of the potatoes.

        *Then add slices of the meat on top of the potatoes and the garlic mixture. *You continue with the bowl mixture

        (garlic, parsley, salt and pepper), then potatoes on top, then garlic mixture, then slices of meat, then the garlic mixture and you continue like this until all the ingredients are finished.

        *At the end pour on top of everything, the two soupspoons of olive oil and the small glass of vinegar. *Cook it on a very low fire because the meat is covered with flour and flour usually sticks at the bottom of the casserole.

        If you want to check your food, do not stir it or mix it with a spoon because the potatoes will melt. Just take the casserole in both hands and shake it gently.

        The best of luck!




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    The review was published as it's written by reviewer in March, 2006. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 49130340350231/k2311a0313/3.13.06
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