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Greek Style Braised Pork and Leeks

Pork braised with leeks and white wine then finished with an avgolemono (egg and lemon) sauce.
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Greek Style Braised Pork and Leeks
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Servings: 6 to 8
Total Time: 2 hours 15 minutes
Recipe by: Frankie

Ingredients

1/4 cup olive oil
4 pounds pork loin, cut into bite size pieces
salt & pepper
2 pounds leeks, halved lengthwise and sliced thin (white and pale green parts only) then rinsed thoroughly
1 cup dry white wine
2 cups chicken stock
2 large eggs
1/4 cup freshly squeezed lemon juice

Directions

1. Heat the oil in a dutch oven or large pot over medium-high heat.

2. Pat the pork pieces dry and season generously with salt and pepper. Working in several batches, brown the pork pieces on all sides, about 8 minutes per batch. Transfer browned pork to a plate and set aside.

3. Keep the pot over medium-high heat and add the sliced leeks, cook until softened, about 3 minutes.

4. Add the wine and use a wooden spoon to scrape the bottom of the pot to release any stuck on bits. Cook until the wine has reduced by half, about 3 minutes.

5. Return the pork to the pot along with the chicken stock and bring to a boil.

6. Reduce the heat to medium-low and cover the pot. Simmer, covered, about 1-1/2 hours or until pork is tender.




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