Greece

Lagoto

Name: Lagoto
Prep time: 25 minutes
Cook time: 1 hour 45 minutes
Yield: 6 servings
Cuisine: Greece
Ingredients: 1.6 kg pork neck or pork shoulder, cut into large cubes; 100 ml extra virgin olive oil; 2 large onions, finely chopped; 3 garlic cloves, finely chopped; 2 tbsp tomato paste; 700 g ripe tomatoes, grated or finely crushed; 150 ml dry red wine; 2 bay leaves; 4 allspice berries; ½ tsp sweet paprika; A small pinch of ground cinnamon; 300 ml pork stock or hot water; Sea salt; Freshly ground black pepper

Presented by

Stylianos Digkas

Executive Chef

Global President · Greece

Yield: 6 servings
Preparation: 25 minutes
Cooking: 1 hour 45 minutes
Difficulty: Medium

Lagoto is one of the most characteristic traditional dishes of Arcadia, deeply rooted in the culinary heritage of the mountainous Peloponnese. It is an authentic recipe of the Greek countryside that has been preserved through generations of family cooking, reflecting the simplicity, warmth, and rich flavors of traditional Arcadian cuisine.

The dish is primarily found in the villages of Gortynia, Mainalo, Dimitsana, Stemnitsa, Lagadia, and many other areas of Arcadia. It is traditionally prepared with pork neck or pork shoulder, slowly braised in a rich tomato sauce with onions and aromatic spices until the meat becomes exceptionally tender and full of flavor.

Traditionally, Lagoto was prepared during the colder months and for important family gatherings, especially following the seasonal preparation of pork in rural communities. Today, it remains one of Arcadia's best-loved traditional dishes and is considered a genuine representative of the culinary heritage of the Peloponnese.

Ingredients

For the Lagoto

1.6 kg pork neck or pork shoulder, cut into large cubes
100 ml extra virgin olive oil
2 large onions, finely chopped
3 garlic cloves, finely chopped
2 tbsp tomato paste
700 g ripe tomatoes, grated or finely crushed
150 ml dry red wine
2 bay leaves
4 allspice berries
½ tsp sweet paprika
A small pinch of ground cinnamon
300 ml pork stock or hot water
Sea salt
Freshly ground black pepper

Preparation

1
Heat the olive oil in a heavy casserole and brown the pork in batches until it develops a deep golden-brown color.
2
Remove the meat and, in the same pot, sauté the onions until softened. Add the garlic and cook for another minute.
3
Stir in the tomato paste and cook for 1–2 minutes to enhance its flavor.
4
Deglaze with the red wine and allow the alcohol to evaporate.
5
Add the grated tomatoes, bay leaves, allspice, paprika, cinnamon, and the pork stock.
6
Return the pork to the pot, season with salt and black pepper, cover, and simmer gently for approximately 1½ hours, until the meat becomes exceptionally tender.
7
During the final 10–15 minutes, uncover the pot to allow the sauce to reduce naturally and develop a rich, velvety consistency.

Plating

Serve Lagoto hot, generously covered with its rich tomato sauce. It is traditionally accompanied by crispy fried potatoes, homemade mashed potatoes, Greek-style hilopites (traditional egg pasta), or fresh rustic country bread, depending on local customs and family traditions.

Serving suggestion — The secret to authentic Arcadian Lagoto lies in thoroughly browning the pork before slow braising. This technique develops deep, rich flavors while allowing the meat to become exceptionally tender and juicy. Choosing pork neck, with its ideal balance of lean meat and natural marbling, produces an especially succulent and flavorful result.

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