This dish is inspired by classic Greek recipes.
Juicy, melt in your mouth, pork braised with leeks and mushrooms in a spiced tomato sauce.
You should add the peppers just a few moments before serving, so that they keep their crunchiness. This way they’re adding a different texture to the dish.
You can accompany with rice, mushed potatoes, fries or just a nice crusty bread.
Don’t forget the wine!
Ingredients (4 - 5 people)
400 to 500 gr (1 lb) lean pork cut into pieces
2 tablespoons olive oil
1 onion, chopped
1 bay leaf
1/4 ground allspice
1 clove garlic minced
1 stalk celery, chopped
100 ml red wine
4 tablespoons crushed tomatoes
3 leeks (white and tender green parts) chopped
10 mushrooms sliced (You can use canned, drain and rinse them)
1/2 yellow bell pepper and 1/2 green or red pepper
sugar A pinch ( optional )
Salt - Pepper
How to make
Rinse the meat and pat dry.
Place a large frying pan or wide saucepan over medium-high heat and add the olive oil. When the oil is hot add the meat and let them get some color on both sides. Remove from pan and keep it aside. To the drippings of the pan add the onion, celery, salt, pepper, bay leaf and allspice. Stir for a while and when the vegetables are soften add the garlic.
Stir and add the wine. Deglaze the pan scrubbing the bottom of the pan with a wooden spoon and add the crushed tomatoes. Stir, return the meat to the pan, and add water just to cover the meat. Cover and bring to a boil. Reduce the heat to low and simmer for one hour.
Add the leeks and mushrooms. Stir, cover and simmer for another 20 – 30 minutes
Remove the bay leaf, add the peppers and close the heat.
Let it sit for 5 -10 minutes before serving.