Pork & Leek Stew
Apparently, the Egyptians were eating leeks as far back as the second millennium BCE, but only recently have many other countries realised their wonderful properties.
Wales’s national emblem is the daffodil but leek comes in a close second. Legend has it that the King of Gwynedd ordered his soldiers to wear leeks on their helmets in battle. They even fought battles in fields where leeks were growing. Apart from wearing your leeks into battle, you can toss them in salad, fry them for a crispy texture or just throw them in soups and stews for added flavour. Although part of the Allium family, which includes onion and garlic, leeks don’t produce a bulb like their cousins and are not as hot. Serves 6-8
INGREDIENTS
1kg pork shoulder,
cubed 3 tbsp butter
½ tsp salt
½ tsp freshly
ground black pepper
1 onion, chopped
1 bunch spring onions chopped
1 tsp paprika
500ml tomato sauce (preferably homemade)
250ml water
2 large leeks, finely sliced
½ cup uncooked rice
METHOD
- Melt butter in a large pot, add pork meat and season with salt and pepperthen cook until lightly brown. Remove using aslotted spoon and set aside.
- Keeping juices in pot, add spring onions and onions with paprika and sauté until lightly caramelized.
- Add tomato sauce and water then return pork back to pot. Bring to the boil and simmer for 20 minutes.
- Add leeks to pot and more water if required to cover.
- Add rice, bring to the boil and simmer for a further 30 minutes before serving.
Tip Sprinkle a pinch of oregano and a squeeze of lemon juice with each serving.
