Pork with Leeks cooked 2 ways – Stovetop / Oven
Let’s make this delicious Pork with Leeks the way we cook it in Greece with two different ways to choose from. Stove top or in the oven. Which one will you choose?
Pork with leeks cooked on stovetop or in the oven which one is better?
Oven or stovetop? Hard to choose right? Both ways are equally delicious, but the oven method takes a little more time and effort. If it’s for everyday cooking I cook it on the stovetop and save the oven method for special occasions!
If you choose to cook this recipe on the stovetop it will be juicy and sweet. If you choose the oven method the pork will have a smoky, rich flavor and the leeks will caramelize a bit in their juices.
How to prepare the Leeks for cooking
The Leek is a vegetable rich in vitamins and antioxidants which makes it very nutritious for our bodies. I could describe its unique taste as something similar to a spicy red onion combined with a spring onion. It’s so delicious and versatile that can be used in many dishes, soups, stocks, and even used in pies, or sauces.
Before you start cooking it you will have to wash it, cut off the rooted end, and where the greens start to split. Clean the leeks by removing their outer skin because it contains many fibers that are not pleasant when cooked as they resemble human hair. Another reason would be that it often holds dirt inside the first few leaf layers and it will not be visible unless you start removing them.
The white part of the leeks is more tender than the green and that’s the reason why you see most recipes mention the usage of only the white part. Truth be told if the Leek is fresh, of good quality, and is cooked for plenty of time the green part will also tenderize. Let’s put it to the test!
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Pork with Leeks cooked 2 ways – Stovetop / Oven
Ingredients:
- 800g Pork leg, cut into portions
- 6 Leeks, cut into big chunks about 4-5 cm and in halves
- 3 Tomatoes, grated
- 4 Tbsp Olive Oil, extra virgin
- 180ml white Wine (1 wineglass)
- 70g Tomato paste (about 2 Tbsp)
- 1 big Onion, cut into crescents
- 1 pinch of Salt
- 1 pinch of Pepper
Instructions:
- Wash the Leeks and remove their 1st layer by tearing it lightly lengthwise with a knife.
- Cut off the rooted end of the Leek and discard the green end just before it starts to split.
- Cut them into big chunks about 4-5 cm long and then cut them lengthwise in half.
- Sweat the onion with the olive oil in a pot over high heat and add in the pork.
- Brown the pork from both sides, and season it with Black Pepper.
- Pour in the white wine and let the alcohol evaporate for a few minutes.
- Add the Leeks and on top of them pour in the grated tomatoes, the tomato paste, and a pinch of salt and stir lightly.
- Close the lid and let the Leeks wither by braising them for 5-7 minutes until the leeks wither a little.
- Stovetop finish: I use a pressure cooker and as soon as it whistles I turn off the heat and let it cook for 1 hour (simmer for 2 hours in a normal pot).
- Oven Roast finish: Transfer the whole pot to a baking pan, stir well and add 1/2 cup of water.
- Bake at 180C / 350F in a preheated oven for 1 hour and 15 minutes approx.
- Check it around the 30-40 minutes mark and stir it a little and add 1/2 cup of water if it’s too dry.
- Serve with cabbage and carrot salad or a green salad, perhaps a little feta cheese and enjoy!
- Greek Traditional, Recipes
- leeks, oven, pork, stovetop, tomatoes, white wine, Xoirino Prasato
- CUISINE: Greek Traditional
- Recipe by: Christina Karagianni
