Greek · Dinner
Pork Stew with Leeks
A Greek stew of pork shoulder braised slowly with leeks until both are tender, finished with white wine, tomato and celery. Soft, sweet leeks meld into a rich sauce around fall-apart pork, seasoned with bay and oregano. Served with crusty bread or rice.
$6
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
619Calories
39.2gProtein
39.5gFat
19.8gCarbs
8.3gSugar
4.2gFiber
1218mgSodium
163mgChol
13.5gSat Fat
1195mgPotassium
198mgCalcium
3.5mgIron
1.4mcgVitamin B12
27mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Cut pork shoulder into 1.5-inch cubes and pat dry. Slice leeks into rounds and rinse well. Dice onion, celery and garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown pork cubes on all sides for 6 minutes until deeply browned.
3
Sweat
Add onion, garlic and celery to the pot over medium heat. Cook for 3 minutes, stirring, until onion turns translucent.
4
Braise
Add leeks, canned tomatoes, stock, bay leaf and oregano. Bring to a simmer, cover and cook 75 minutes over medium-low heat until pork shreds easily.
5
Plate
Discard bay leaf. Spoon stew into a bowl, top with feta and chopped fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 44 medium leeks (about 300g)
- 1/2 cup80g onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2/3 cup160ml dry white wine
- 7 oz100g, about two-thirds of a 14.5 oz can canned tomatoes
- 1/2 cup120ml chicken stock
- 22 bay leaf
- 1 tsp1 tsp dried oregano
- 1/2 cup50g celery
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp30g feta
- 2 tbsp8g fresh parsley, for serving
