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Overhead view of browned smoked pork slices with green and red pepper strips in a skillet on a wooden board

Pan-Fried Cretan Apaki: Smoked Pork with Sweet Peppers

Thin slices of smoked Cretan apaki are pan-fried until crisp at the edges and tossed with soft peppers, red onion and red wine vinegar. It's ready in 30 minutes in one skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 353
Ingredients Method Notes

Ingredients
  

  • 400 g apaki (Cretan smoked pork) sliced about 5 mm thick
  • 2 tbsp extra virgin olive oil (30 ml); divided
  • 300 g green frying peppers (about 3 long peppers); seeded, cut into 1.5 cm strips
  • 1 red bell pepper (about 150 g); seeded, cut into 1.5 cm strips
  • 1 red onion medium (150 g); sliced into half-moons
  • 3 cloves garlic thinly sliced
  • 2 tbsp red wine vinegar (30 ml)
  • 1 tsp dried oregano
  • 1/4 tsp black pepper freshly ground
  • 1 lemon cut into wedges, for serving

Method
 

  1. Cut the peppers into strips about 1.5 cm wide, slice the onion into half-moons, and slice the garlic. If your apaki isn't already sliced, cut it about 5 mm thick.
  2. Heat 1 tbsp olive oil in a 30 cm / 12-inch nonstick or cast-iron skillet over medium heat. Cook the peppers and onion for 8 to 10 minutes, stirring now and then, until the peppers are soft with a few browned spots. Add the garlic for the last minute, then move everything to a bowl.
  3. Wipe the skillet, add the remaining 1 tbsp oil, and heat over medium-high. Fry half the apaki in a single layer for 1.5 to 2 minutes per side, until the edges are browned and slightly curled. Move it to a plate and repeat with the rest. Take the slices off the heat as soon as they brown, because longer cooking makes them dry and tough.
  4. Turn the heat to medium and return the peppers and all the apaki to the skillet. Add the vinegar, oregano and black pepper, and toss for 30 to 60 seconds, until most of the vinegar has cooked off. Taste before adding any salt, since the apaki is already salty. Serve right away with lemon wedges.

Notes

  • Taste before adding any salt, because apaki is already cured and well seasoned.
  • Fry the apaki in two batches so the slices brown instead of steam.
  • Cut the peppers into strips about 1.5 cm wide so they soften evenly.
  • Serve within 10 minutes of cooking, while the edges are still crisp.