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Greek Pork and Leeks

Pork braised with leeks and white wine then finished with an avgolemono (egg and lemon) sauce.
Greek Pork and Leeks

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Servings: 4
Total Time: 1 hour 15 minutes
Recipe by: Frankie


3 TBSP olive oil
2 pounds pork shoulder, cut into 1-inch pieces
salt & pepper
2 large leeks, halved lengthwise and sliced thin (white and pale green parts only)
1/2 cup dry white wine
1 cup water
1 large egg yolk
1 TBSP freshly squeezed lemon juice


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

2. Season the pork generously with salt & pepper. Working in 2 batches, brown the pork pieces on all sides, about 5 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 while stirring for about 2 minutes.

4. Add the wine and use a wooden spoon to scrape the bottom of the pot to release any stuck on bits. Cook while stirring until the wine has reduced, about 2 minutes.

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

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

7. Take the pot off the heat and transfer the pork to a serving dish with a slotted spoon, leaving any liquid in the pot.

8. Whisk the egg yolk and lemon juice in a bowl. Add a couple tablespoons of the liquid from the pot in with the egg and stir until well combined. Add a couple more tablespoons of the liquid and stir until well combined. Pour the egg mixture into the pot with the rest of the liquid and stir until well incorporated. Taste the sauce and season with salt & pepper if necessary.

9. Ladle the sauce over the pork and leeks and serve.

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Greek Pork and Leeks

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