PORK LEEK AND SPINACH STEW RECIPE
Wednesday May 5th, 2010
PORK, LEEK AND SPINACH STEW
2lbs diced pork
2 large leeks chopped into rings
Large bunch spinach roughly chopped
1 large Spanish onion
2 large quality potatoes diced/or penne pasta if preferred
4 large cloves garlic, crushed and finely chopped
1 tin of plum tomatoes chopped
2 tablespoons dry oregano
1 large glass dry white wine
1 pint rich chicken stock
Ground black pepper
Pour a generous amount of olive oil into a large saucepan and place on heat. Add a very large knob of butter and allow to melt and combine. Add the leaks onions and garlic and sprinkle lightly with salt to avoid browning. Sweat the ingredients for five minutes. Add the pork and stir well. Keep stirring until the meat is sealed. Add chicken stock and oregano and simmer for 20 minutes (occasionally topping up with water). Add spinach and simmer for ten minutes. The stew should become muddy grey but will taste very creamy. Add tomatoes and potatoes and simmer for a further twenty minutes, again topping up with water. Add white wine and plenty of black pepper. Stir well and continue to simmer for fifteen minutes or until the sauce reduces to desired consistency.
Serve sprinkled with Parmesan, with crusty bread, beer or dry white wine.