Pork with Leeks
1kg pork shoulder steaks – you do need a cut with some fat. Cut the steaks in half.
1kg leeks – the thinner the better. The dark outer leaves removed, and cut into pieces about 6cm long.
100ml olive oil
1 onion, finely chopped
1 good handful of finely chopped celery – the leafier bits, if possible.
1 good handful of finely chopped parsley
200ml tomato juice
1 tsp ground coriander seeds – fresh coriander is NOT a substitute.
Salt and pepper
Put half the oil In a good sized casserole pan and brown the pork. Remove the meat from the pan and put to the side.
Add the rest of the oil and add the chopped onion and brown it a little. Add the celery and parsley and allow it to wilt.
Add the tomato and bring it to the boil. After a few minutes add the water and after a couple of minutes reduce the heat.
Put the browned pork back in the pan. Add salt and pepper to taste and the ground coriander.
Cover the pan with the lid, reduce the heat and allow to simmer for about 40 minutes. Alternatively, if you can, I find you get more depth in the flavour if you cook the casserole in the oven. In this case, put the covered pan into a pre-heated oven (about 180 degrees) for 40 minutes.
When the pork is almost cooked, add the leeks and continue to cook on a low heat (either on the hob or in the oven) until the leeks are soft.
Check the seasoning and serve with good crusty bread, rice or mashed potato.