I’ve posted this recipe before; it was one of those that got lost when my database went berserk last December. I would have reposted it but I forgot what I had put in it. I remembered that I based it on a Greek lamb stew from Discovery Travel & Living Channel’s Floyd in the Mediterranean. I also remembered substituting pork for the lamb. Finally, I remembered that I used all the vegetables from the original recipe but couldn’t remember what vegetables. So, I dared not reconstruct the recipe or I might get it wrong and ruin someone’s appetite. Fortunately, the Floyd in the Mediterranean episode where I got the recipe from was replayed a few days ago and I was able to list down everything again… and cook the dish again. It was just as good as I remembered.
The unique thing about this stew is that no liquid is added to the cooking pan. The meat cooks in the natural natural juices from the vegetables. That and nothing else. The first time… well, I thought that was impossible. But I’ve cooked this dish twice and it’s true. The pork cooked in the vegetable juices and there was no burning or scorching. Actually, if one considers how much vegetables go into this dish–watery vegetables at that–well, it doesn’t sound so unbelievable.
750 g. of pork kasim
1 head of garlic, crushed
1/4 c. of olive oil
1 bunch of parsley
1 bunch of leeks
1 bunch of cilantro (coriander leaves)
1 small bunch of dill
a large bunch of romaine lettuce
2-3 c. of frozen sweet peas, unthawed
2-3 tbsps. of butter
2-3 tbsps. of flour
1 c. of sour cream
juice of 1/2 lemon
salt and pepper to taste
Cooking procedure :
Cut the pork into 2-inch cubes.
Trim the root ends of the vegetables.
Cut the leeks vertically to expose the center. Place under the tap to remove any sand. Cut the leeks horizontally, separating the white and light green parts from the dark green tops.
Heat the olive oil in a cooking pan and brown the pork with the garlic. Season with salt and pepper. Add the white and light green portions of the leeks. Cook for a few minutes then add the rest of the vegetables. Cover tightly (you don’t want the precious liquid to evaporate) and cook over low heat for an hour to an hour and a half, or until the pork is tender. Do not wait until the liquid dries out–you will need the broth.
Strain the pork and vegetables, reserving the broth, and transfer to a shallow serving bowl.
In a small sauce pan, melt the butter. Add the flour all at once, stirring. Cook the flour over medium heat for a few minutes. Add the broth, little by little, stirring as you pour. The amount of broth will vary so how thick or how thin the sauce will be depends on you. Stop pouring broth when the sauce reaches the consistency that you prefer. Turn off the heat and stir in the sour cream and the lemon juice. Pour the sauce over the meat and vegetables and serve at once.