Tiganiá
(Pan fried and braised meat)
The name comes from 'tigani', frying pan.
The meat used for this this is usually pork, but can be other meat provided it should not be very tough, as it is not slow braised stew dish.
It is often cooked with some odd vegetables, which can be onion, green pepper, mushrooms, leek etc, but do not mix in too much and too many kinds.
After shallow frying, the ingredients are lightly braised, sometimes with white wine.
This we ate in Anaxos in Lesvos. It contains, except for pork, onion and green pepper.
This version (of Gazohori in Gazi) does not contain any vegetable, cooked in white wine and lemon juice, according to the description in menu.
Tigania of a restaurant in Piraeus, Karsí. It is in a saganaki pan, but I don't think it was actually cooked in this pan.
It is a variant version cooked with orange and thyme.
