083Pork with leeks

Method

Macedonian winter braise. Exceptional when eaten with feta cheese, pickled peppers, and rustic country bread.

You will need

• heavy Dutch oven or casserole
• wooden spoon
• tongs

1. Heat half the olive oil in a wide, heavy Dutch oven over high heat and sear the pork pieces in a single layer until deeply browned on all sides. 10 min Ready when: meat forms a deep golden crust
2. Transfer the pork to a plate, lower the heat to medium, add the remaining olive oil, and gently sauté the chopped onion and prepared leek pieces until the leeks begin to soften. 8 min Ready when: leeks soften and turn glossy without scorching
3. Stir in the tomato paste, frying it on the base of the pan for 1 minute to cook out its raw edge. 1 min Ready when: paste darkens and turns fragrant
4. Return the pork and any resting juices to the pan, pour in the red wine, and scrape up any browned bits stuck to the bottom. 3 min Ready when: wine reduces by half and alcohol aroma dissipates
5. Pour in the hot water, add the salt, black pepper, and boukovo, and bring to a simmer. 3 min Ready when: liquid bubbles gently
6. Cover tightly, reduce the heat to low, and braise gently until the pork is spoon-tender and the leeks are meltingly sweet. 50 min Ready when: meat yields effortlessly to a fork
7. Remove the lid and simmer uncovered for the final 5 minutes if needed, allowing the juices to concentrate into a thick, glossy sauce before serving. 5 min Ready when: sauce is reduced and glossy around the oil

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Make ahead and storing

Like many Greek stews, it improves substantially in flavour when cooked a day in advance.

Refrigerate in an airtight container for up to 4 days; reheats excellently on the stovetop.

Substitutions

• dry white wine for dry red wine. White wine creates a lighter, fruitier sauce typical of some Western Macedonian homes.

Common mistakes

• Slicing the leeks into thin rings instead of wide logs.. Thin leek rings disintegrate into mush during the long braise, losing all textural presence.
• Failing to rinse the leeks thoroughly between their layers.. Leeks trap sandy soil between outer leaves which will ruin the braise with grit.

Regional variants

• In parts of Thessaly, the stew is finished with beaten egg and lemon juice (avgolemono) instead of tomato paste and red wine.
• Smoked paprika or dried sweet Florina pepper flakes are often included in northern Macedonian households.

About the dish

A signature dish of Northern Greece, particularly Macedonia and Thessaly, pork with leeks is deeply associated with cold weather and the Christmas festive season, when domestic pigs were traditionally slaughtered (hoirosfagia). The natural sweetness of slowly melted leeks balances the rich, savoury pork meat. In northern regions, it is frequently cooked with mild ground sweet or smoked pepper (boukovo), and may be finished either kokkinisto (with a touch of tomato) or bianco with wine and lemon.

Found in Macedonia, Thessaly, Thrace. Cooked for christmas, winter, everyday, sunday lunch.

Cousins elsewhere

• Svinsko s praz (Bulgarian). A very closely related Balkan winter stew of pork pieces braised slowly with abundant leeks and mild paprika.
• Mancare de praz cu carne de porc (Romanian). A traditional winter dish combining pork cutlets with stewed sweet leeks in a light tomato sauce.

Nutrition per serving (estimate)

737 kcal · protein 48.3 g · fat 40.7 g (saturated 11.4 g) · carbohydrate 40.7 g (sugars 12 g) · fibre 5.3 g · sodium 982 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Macedonian and northern Greek winter braising tradition, balancing pork fat with winter vegetables and sweet paprika..