Greek Pork Tigania | Juicy Skillet Greek Classic

Cut the pork shoulder into small, bite-sized (approx. 2-3 cm) cubes. Finely chop the onion, slice the bell pepper into strips, and crush the garlic cloves.

In a small bowl, mix together the dry white wine, Dijon mustard, and freshly squeezed juice of half a lemon.

Heat the extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the pork cubes and sear on all sides until golden brown and crispy, about 6-8 minutes.