Greek Bekri Meze | Juicy Pork Stew in Red Wine with Feta

Cut the pork collar into 2-3 cm bite-sized cubes, then pat thoroughly dry with paper towels. Season the meat with salt and pepper.

Finely chop the onion, mince the garlic cloves, and slice the red bell pepper and green pepper into strips.

In a large, heavy-bottomed skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat, then sear the pork for 5-7 minutes until nicely golden brown on all sides.