Today's experiment was one of texture, rather than flavour. Traditional Greek food is crispy meat and soft potatoes, so I did the opposite: crispy Greek inspired Latkes (Jewish potato pancake) and tender braised pork tenderloin. With traditional tzatziki sauce, of course. Don't fuck with that.
I started with the tzatziki: diced cucumber, garlic, dill, lemon juice, salt and pepper. If you find the yogurt too sour add more salt.
The pork was braised in chicken broth and dill. The slower it is braised the softer the pork will be, so keep it LOW. A meat thermometer is key to getting the pork just right.
The latkes were straight forward as well: shredded potato, lots of oregano, lemon juice and some olive oil. The trick with these (and hash browns, incidentally) is to dry the potatoes out by putting them in a towel and wringing the towel.
Cooking these is a little tricky because the batter(?) isn't as sticky as traditional latkes. I found it easiest to make a thinnish pancake in my hand, press it into a hot pan and squish it even thinner with a spatula.
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