Spicy pork with leeks and roasted red peppers (Tigania) from Christopher Kimball's Milk Street Magazine, Mar/Apr 2018 (page 20)

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Notes about this recipe

  • jenburkholder on September 13, 2022

    We quite liked this. Mine was a little saucy when done (and probably cooked 40-45 minutes instead of 30), so I tightened with a smidge of cornstarch. Served with rice pilaf and a veg, made a nice dinner and will be good leftovers. I used 3 large farmers' market leeks and it was just right - 6 would have been excessive at that size!

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