Pan-fried Pork with Leek (Prasotigania)
This easy, delicious recipe relies on very few ingredients. Perhaps no other combination of meat and vegetable best represents the cooking of northern Greece – this dish is from Goumenissa in central Macedonia - more than the duet of leeks and pork, which appears in pies, sausages, ground meat dishes, and main courses alike all over Macedonia. This is usually served as a meze and is classic fare in tavernas all over northern Greece.
- 1 ½ pounds / 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 teaspoons red pepper flakes boukovo
- ½ teaspoons 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
1. 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.
2. Pour in enough wine or water and lemon juice 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.
4-6 meze servings or 2-4 main course servings