• Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike

Greek Style Braised Pork and Leeks

Pork braised with leeks and white wine then finished with an avgolemono (egg and lemon) sauce.
share on pinterest share on facebook email recipe print recipe
Greek Style Braised Pork and Leeks
93% of users like this recipe
( 14 votes )

What do you think?

Servings: 6 to 8
Total Time: 2 hours 15 minutes
Recipe by: Frankie


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


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.

Recipe Feedback

Be the first to share feedback

For Your Kitchen