Pork with leek and celery
Pork with leek and celery
Main Dishes
DESCRIPTION
Pork with leek and celery is also known as the deconstructed… sausage of Trikala. The tender pieces of pork are put in the “dava” (type of local pan) and wait for the loved companionship of the regional leek, the vitamin-enriched celery and the herbs of the area to “flavor” the light sauce that surrounds them.
These are wise combinations, which tastefully and nutritiously bring the attendees at the table closer.
The recipes of Trikala give strength and energy and at the same time offer relaxation from tension in their inherently homemade temperament, an unsurpassed advantage to date.
INGREDIENTS
2kg of pork (shoulder, cut into pieces, 130g without fat)
2kg of leeks (cut into pieces 5-6 cm)
1kg of celery (leaves, sprouts, root)
1 large onion (chopped)
2 spring onions (finely chopped)
100g olive oil
500g canned tomatoes
150g white wine
Red sweet peppers
Salt
Pepper
METHOD
Shield the meat with the olive oil in a saucepan. Remove the meat and add the onions, the leeks and celery and sauté. Add the meat to the pot and quench with the wine.
Allow the alcohol to evaporate and season with salt and pepper.
Add the canned tomatoes and simmer for about 1 ½ hours. Just before removing from the heat, add the red pepper.
