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Greek Braised Pork with Leeks | Hirino me Prasa
(0)
95 min
Under an hour
Gurkerl Küche
Ein wärmender Seelenwärmer aus der griechischen Herbstküche: Zarter Schweinsschopf trifft auf sanft geschmorten, süßlichen Lauch, abgerundet mit einem Hauch Tomate, erfrischendem Zitronensaft und frischer Dille. Ein herrlich aromatisches Schmorgericht, das pure Gemütlichkeit auf den Tisch zaubert.
Preparation method
Preparation
Pat the juicy pork neck dry and cut into bite-sized cubes of about 3 to 4 cm. Thoroughly wash the leeks, remove the dark green tops, and slice the white to pale green stalks into pieces about 3 cm thick. Peel and finely chop the onions and garlic.
Season the meat pieces all over with fine salt and freshly ground pepper.
Searing & braising
Heat the olive oil over medium to high heat in a heavy Dutch oven or roasting pan. Sear the meat in batches on all sides until golden brown to develop rich roasted aromas. Remove the browned meat and set aside briefly.
Chef's tip
Hirino me Prasa tastes even better the next day once the flavours have infused, as the aromas of leeks, wine, and lemon blend harmoniously.
For an even creamier sauce, you can gently stir in a classic Greek avgolemono (made from 1 egg and the remaining lemon juice) at the end.
70 min
Under an hour
