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Tigania of Pork and Leeks
Cubes of pork shoulder browned in a pan with softened leeks, then braised in red wine with mustard, chile flakes and oregano. A simple neighbourhood cafeneio dish, named for the frying pan it is made in.
- YieldServes 6
- Hands-on40 min
- Total50 min
- Difficulty
Ingredients
- 240 mlwater
- 3leeks, whites only, halved lengthwise and sliced 3 mm thick
- 120 mlextra-virgin olive oil
- 680 gboneless pork shoulder or leg, cut into 2.5 cm cubes
- to tastesalt and black pepper
- ½ tspred pepper flakes, up to 1 teaspoon for more heat
- 240 mldry red wine
- 2 tspDijon mustard
- 1 tspdried Greek oregano
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