Ingredients
- 2 Tbsp olive oil
- 50g butter
- 1kg shoulder of pork, diced into 1 cm cubes
- 150ml red wine
- 3 leeks, washed and sliced thinly (only the white part)
- Sea salt and freshly ground pepper.
PORK WITH LEEKS AND RED WINE
Method
- Preheat the oven 170C Place the oil and butter into a large heavy based fry pan
- Heat to medium
- Add the meat in batches so you don’t overload the pan and brown on all sides until brown
- Remove with slotted spoon and place into an oven dish
- Repeat with remaining pork
- Add the leeks to the fry pan and stir to coat in any juices in the pan
- Add the red wine and allow to bubble
- Using a wooden spoon stir the pan removing any sediment stuck to the bottom
- Pour the wine and leeks over the pork and season with salt and plenty of cracked pepper
- Cover the oven dish with a lid and bake for 45 minutes or until the pork is tender
- This can be served with plenty of crusty bread or with buttery mashed potato
Comments
I once had a dish similar to this when I lived in Greece. It is hearty and rich would commonly be served as a mezze (small plate) in winter.
Thanks to Waitaki Bacon and Ham - pork shoulder, and to McArthurs Berry Farm – leeks
for providing the ingredients used in the demonstration at the market
Please click here if you would like to download a printable copy
