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Greek Pork Stew with Leeks | Tenderly Braised
(0)
90 min
Masterpiece
Knuspr-Küche
Hirino me Prasa: Traditioneller griechischer Schmortopf mit zartem Schweinenacken, geschmortem Lauch, feinem Weißwein und frischem Dill mit einem Hauch Zitrone.
Ingredients
Preparation method
Preparation
Pat the pork neck dry and cut into approx. 3–4 cm bite-sized cubes. Peel and finely dice the onion. Peel and finely chop the garlic cloves.
Thoroughly wash the leeks, halve lengthwise, and cut into pieces about 3–4 cm wide. Rinse the fresh dill, shake dry, and finely chop. Wash the lemon under hot water and squeeze out the juice.
Braising & finishing
Heat 2 tbsp of olive oil in a large braising pot. Sear the pork cubes in batches all over until golden brown. Remove from the pot and briefly set aside.
Chef's tip
Perfect side: Traditionally serve with crusty white bread or fresh flatbread for dipping in the delicious sauce, as well as mild feta cheese.
Extra flavor: For an even more velvety sauce, whisk the lemon juice with an egg yolk (Avgolemono sauce) and gently stir it into the sauce once it is no longer boiling.
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