Prasotigania

Niman Ranch Pork, Holland Leek, Celery, Garlic, Chile Flakes, Roasted Potatoes

Chef Brendan Pelley of Xenia Greek Hospitality | Boston

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Adapted by StarChefs | june 2024

INGREDIENTS

1 boneless Niman Ranch Iberian Duroc pork butt, diced into 1½-inch cubes
Kosher salt
Ground black pepper
Canola oil
8 Holland leeks, trimmed and sliced into rounds 
½ stalk celery, diced
1 tablespoon minced garlic 
4 cups white wine 
1 tablespoon ground cumin
1 tablespoon boukovo chile flakes
2 cups lemon juice  
1 bunch parsley, roughly chopped
Starch of your choice (rice or roasted potatoes)

METHOD

Heat oven to 350°F. On a work surface, generously season pork with salt and pepper. Set aside. In a heavy-bottomed pan over medium-high flame, heat oil. Add pork and sear on all sides. Using tongs, remove pork and let rest. Add leeks, celery, and garlic to the pan. Cook until vegetables are softened. Deglaze pan with wine and cook until alcohol has been cooked off. Return pork to pan along with spices and lemon juice. Cover pan, transfer to oven, and braise 1½ hours, or until pork is fork-tender. Stir in parsley. Spoon desired amount into a serving bowl. Serve with rice or roasted potatoes.

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