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Greek Pork Neck with Leeks | Hirino me Praso
(0)
95 min
Masterpiece
Gurkerl Küche
Zarter Schweinsschopf langsam geschmort mit süßlich karamellisiertem Lauch, Weißwein, frischer Dille und feiner Zitronennote. Ein wärmender griechischer Klassiker für Genießer.
Ingredients
Preparation method
Preparation & Searing
Pat the pork neck dry and cut into approx. 3–4 cm cubes. Season all over with fine salt and ground black pepper. Wash the leeks thoroughly, halve lengthwise, and cut into approx. 3 cm long pieces. Peel and finely chop the onions and garlic.
Heat the extra virgin olive oil in a heavy braising pan or Dutch oven. Sear the meat cubes in batches on all sides over high heat until they have a nice golden-brown crust. Remove the seared meat and set aside briefly.
Braising & Finishing
Sauté the chopped onion and garlic in the remaining fat until translucent. Add the cut leeks and sauté over medium heat for about 5 minutes until they soften slightly and become fragrant and sweet.
Chef's tip
Tip: If you prefer a creamier sauce, you can whisk a little of the braising liquid with an egg yolk and additional lemon juice at the end, then gently stir it in (classic Greek avgolemono).
Serving suggestion: Serve with fresh white bread or crusty flatbread to sop up the aromatic lemon-herb sauce.
70 min
Under an hour
