Cerdo con Repollo a la Griega

Ingredientes

• olive oil
• 750 grams (1.6 pounds) boneless pork shoulder or pork neck (cut into 4 cm (1 1/2-inch) pieces)
• 1200 grams (2.6 pounds) white cabbage (coarsely shredded/chopped)
• 1 teaspoon sweet paprika
• 1 small onion (minced)
• 2 garlic
• 150 grams (2/3 cup) chopped leek (mostly the white part)
• 125 ml (1/2 cup) semi-sweet white wine
• 5 tablespoons fresh lemon juice (+ extra to serve with (optional))
• 1 bay leaf
• 1 teaspoon dried oregano
• Optional: hot or sweet red pepper flakes (to serve with)

Preparación

1. 1

   Prepare the pork. Add the pork to a mixing bowl and season with sweet paprika, salt, and pepper.

2. 2

   Heat a splash of olive oil in a medium-sized cooking pot over medium-high heat.

3. 3

   Sear the pork in the hot oil on all sides.

4. 4

   Add the onion, leek, and garlic. Cook until softened.

5. 5

   Add the shredded cabbage in batches. Season with salt to help the cabbage release its juices and cook until softened, stirring occasionally.

6. 6

   Pour in the wine and lemon juice.

7. 7

   Add the bay leaf and dried oregano and cook for 2 minutes uncovered.

8. 8

   Simmer covered over low heat for about 45 minutes or until pork is fork-tender.

9. 9

   Serve with freshly ground pepper and hot or sweet red pepper flakes on top. You can also serve it with a few drops of freshly squeezed lemon on top.