In Greek: χοιρινό με πράσα, pronounced hee-ree-NO meh PRAH-sah
Use the pressure cooker for this one. Pork and leeks taste great together and the fennel adds just the right touch.
Pork and leek ragout
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Ingredients:
- 4 1/2 pounds of pork shoulder, cut into 3-inch chunks
- 1 1/3 cups of olive oil
- 2 1/2 pounds of fresh leeks, cleaned, sliced into 4-5 inch pieces, halved lengthwise
- 1 bunch of wild celery or cutting celery (or 5 stalks of celery with leaves), chopped
- 1 bunch of fresh fennel, chopped
- 2 1/4 pounds of potatoes, peeled, halved
- 1 pound of ripe tomatoes, quartered*
- 2/3 cups of lightly concentrated tomato juice*
- 3 1/2 cups of water
- 1 tablespoon of salt
- juice of 1 lemon
- ———-
- * or substitute 16 ounces of canned tomato purée + 2/3 cups of water
Preparation:
Note: This recipe calls for fast-release of pressure.
Heat oil in the pressure cooker over medium heat, add meat, stir to coat well with oil, and cover (don’t seal). Allow to brown, stirring occasionally (about 8-10 minutes). Add 2 3/4 cups of cold water, bring to a boil, cover, and seal. When pressure is reached, lower the heat and cook for 20 minutes. Remove from the heat and pressure down using fast-release.
Put quartered tomatoes in blender bowl (multi-function blade) for 7 seconds on setting 2.
When safe, open the pressure cooker, and add fennel, celery, and leeks, packing down if needed, and return to medium heat. Bring to a boil and cook for 10 minutes, stirring occasionally as the leeks soften and reduce in size (this is important because the pressure cooker should not be overfilled when locked). Stir in tomatoes, tomato sauce, and 1 tablespoon of salt, and bring to a boil. Close and seal the pot. When pressure is reached, reduce heat and cook for 15 minutes. Remove from heat, pressure down with fast-release, and open the pot carefully.
Add potatoes, return to medium heat, stir well, and bring to a boil. Cover and seal. When the pressure is reached, reduce heat and cook for 5 minutes.
Remove from heat and pressure down using fast-release. Open, stir in the lemon juice, place the top on the pot (don’t seal), and let sit for 20 minutes before serving.
Yield: serves 8
Note on reducing the recipe: To cut the recipe in half, reduce all ingredients by half except the olive oil, which should be reduced to 1 cup.
