Goumenissa Pork and Leeks in a Skillet, Prassotigania
Perhaps no other combination of meat and vegetable best represents the cooking of northern Greece more than the duet of leeks and pork, which appears in pies, sausages, ground meat dishes, and main courses alike. Here is a classic meze called tigania, because it’s typically made in a tigani, or skillet. The dish can easily morph into a main course, too. This particular version comes from one of the north’s premiere wine regions, Goumenissa. To find some of the artisinal Greek products you'll need to make this, visit my online shop here , where you'll discover a host of lovingly curated Greek ingredients.
- 750 gr. boneless pork cut into 5-cm (2-inch) chunks
- ½ cup extra virgin olive oil
- 3 large leeks trimmed and finely chopped
- 2 tsp. red pepper flakes boukovo
- ½ tsp. ground cumin
- ½ cup finely chopped parsley
- Juice of 1 lemon strained
- Salt and freshly ground black pepper to taste
- 1 cup water or dry white wine
- Heat the olive oil in a large heavy skillet over high heat and brown the meat. Season generously with salt and pepper. Add the finely chopped leeks, reduce heat to medium, and stir all together for a few minutes until the leeks have softened. Add the boukovo and cumin. Stir once or twice.
- Pour in enough wine or water to barely cover the meat. Cover the pan, raise the heat to high and bring to a boil. Reduce heat to medium-low and simmer until the pork is very tender, about 1 ½ hours. Five minutes before removing from heat, add the parsley. Check the liquid content as the meat simmers, adding a little more water as needed.
Makes 4-6 meze servings or 2-4 main course servings