Pan-fried pork with leeks, hot pepper, and wine from The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages by Diane Kochilas

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Notes about this recipe

  • Stephenn31 on November 20, 2023

    Lots of olive oil, but it gives a luxurious, smooth finish as everything melts down into the leeks and oil. Delicious. I added a bit more of the red pepper flakes to get a bit more heat and it was still pretty mild after cooking down.

  • ashallen on November 04, 2019

    This is a very nice dish. Although the recipe title says "pan-fried," it's actually a braise (after some initial pan-frying to brown the pork). The leeks and red onion become meltingly soft and sweet and it's luscious from the relatively large amount of olive oil. The orange zest (I used tangerine zest) and mint add really nice flavors. The recipe title mentions "hot pepper," but it's not very spicy (though it'd be easy to add more pepper if you like extra heat). Given the large amount of olive oil it uses, I trimmed the pork carefully to remove fat. Making a half-batch works fine. Leftovers keep well.

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