Porc poêlé aux poireaux

Ingrédients

• 2 tablespoons olive oil
• 500 grams (17.6 ounce) boneless pork neck or shoulder (cut into 3 cm chunks)
• 2/3 teaspoon ground coriander
• 350 grams (12.3 ounce) leeks (mostly the white part) (chopped)
• 60 ml white wine
• 3 tablespoons fresh lemon juice
• 2/3 teaspoon dried thyme
• 1/3 lemon zest
• 1 bay leaf
• dried oregano and extra lemon to serve with

Préparation

1. 1

   Season pork with salt, pepper and coriander.

2. 2

   Heat olive oil over high heat in a non-stick pan.

3. 3

   Add the pork and sear until brown on both sides (about 6-8 minutes).

4. 4

   Turn the heat to medium and add the leeks. Season leeks with a bit of salt. Cook stirring occasionally until leeks get completely soft.

5. 5

   Add the lemon juice and wine. Cook until drained.

6. 6

   Pour in ¼ cup (60 ml) of hot water. Turn the heat to low.

7. 7

   Add the lemon zest and bay leaf and simmer covered until all water drains.

8. 8

   Prick the pork with a knife to check if it's tender enough if not add a splash more of water and simmer a bit more.

9. 9

   When done, serve with dried oregano on top, and extra lemon if you prefer.