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When I am in my village I get used to walking in the streets and picking up scents from blooming gardens with oranges, lemons and orange blossoms, from fishermen in the yards to roses, gardenia, hibiscus, carnations and bougainvilleas, flowerpots and ornamentals with basil, calendula, molasses and hydrangeas. Colors and aromas sung about by the traditional Cretan musician Nikos Xylouris.When I am in my village I get used to walking in the streets and picking up scents from blooming gardens with oranges, lemons and orange blossoms, from fishermen in the yards to roses, gardenia, hibiscus, carnations and bougainvilleas, flowerpots and ornamentals with basil, calendula, molasses and hydrangeas. Colors and aromas sung about by the traditional Cretan musician Nikos Xylouris.

I stopped in one of the beautiful courtyards with a large fenced garden and stood at the gate. "Come in my girl" Nick Kourinos and his wife Maria called, who are recently retired employees of the Ierapetra hospital and spend most of their time in the village in a house they built with their savings of many years with a beautiful large garden and courtyard. Mr. Nikos's garden is a small paradise with all the summer vegetables and even watermelons, melons and corns he planted. "What do you want me to cut for you?" he asked spontaneously. My eyes fell on the purslane in the garden and I envied it. I had the opportunity to have some for my salads and make a nice pork recipe.I stopped in one of the beautiful courtyards with a large fenced garden and stood at the gate. "Come in my girl" Nick Kourinos and his wife Maria called, who are recently retired employees of the Ierapetra hospital and spend most of their time in the village in a house they built with their savings of many years with a beautiful large garden and courtyard. Mr. Nikos's garden is a small paradise with all the summer vegetables and even watermelons, melons and corns he planted. "What do you want me to cut for you?" he asked spontaneously. My eyes fell on the purslane in the garden and I envied it. I had the opportunity to have some for my salads and make a nice pork recipe.At the table under the thick shade of a large grapevine we sipped our coffee from Mrs. Maria's hands. We talked about Krusta, the village where Mr. Nikos is from, which is very close to Kritsa and Agios Nikolaos in the Lasithi prefecture. He loves his village and when he talks about it, his eyes shine. We talked about active people and their humor, about the great tradition that has not been lost. Young and old boast about their village, its reputation for the different dairy and bakery products and the regional delicacies. We talked about their lyricist, a folk-educated shepherd and their Christian costume, honoring the festivities with dance. This is exactly what the Cretans say when you can’t stop talking, “Have you eaten purslane?” And it was that feeling we had that our tounges didn’t stop wagging because of the purslane! We're going to enjoy our recipe.

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Ingredients:
1 kg pork loin
500g of puslane
1 large dried onion
50ml olive oil
Juice of a lemon
Salt & pepper

Method:
First, clean the purslane well with plenty of water.
Cut the pork into small chunks or get your butcher to do it for you.
In a saucepan saute the onion with olive oil very well. Add the pork and allow it to brown on both sides. Salt, pour in a cup of warm water and cook over medium heat for about an hour. If necessary add a little water.
When the meat is cooked, add the purslane and leave to cook for another ten minutes. Pour the lemon juice in and bring to a boil.
Add pepper and let food sit for a quarter for an hour before serving.
This dish goes very well with French fries.

Good luck!!!

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The photos in the text are from the archive of Journalist-Folklorist Leonidas Koudoumogianakis and so thanks to him once again.