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