Dish

Tsigaristo

Greek lamb chops

Tsigaristo is made by smoking pork belly over a wood fire until it is cooked to perfection. The meat is then sliced and served with lemon wedges and a side salad. Tsigaristo is a popular dish in Greek cuisine and is often served at tavernas and restaurants.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Tsigaristo has been a part of Greek cuisine for centuries and is often associated with the island of Crete. The dish is typically prepared during the winter months when smoking meat is popular.

Dietary considerations

Tsigaristo is not suitable for vegetarians or vegans. It is also not recommended for individuals with high cholesterol or heart disease due to the high fat content of pork belly.

Variations

There are many variations of tsigaristo, including different smoking woods and spices. Some recipes call for the addition of herbs such as oregano and thyme to the pork belly before smoking.

Presentation and garnishing

Tsigaristo is typically served on a platter with the pork belly slices arranged in a decorative pattern. The dish is often garnished with fresh herbs such as parsley and oregano.

Tips & Tricks

To ensure that the pork belly is crispy and flavorful, it is important to smoke the meat over a wood fire for at least 4 hours. It is also important to use high-quality pork belly for the best flavor.