I’ll preface this by saying that while I haven’t been to Macedonia (YET – it is on the list!), I spent two glorious weeks exploring its neighbor, Albania. And while southern-Balkan-born people everywhere may balk that I am even comparing these two countries, from the perspective of someone in the United States or western Europe, there is a theme to food of this region. It’s hearty, simple and, above all, fresh food that has no shortage of flavor. It’s made with love and care using the freshest, humblest ingredients. It’s cozy to the core.
Getting a good cooking cadence down is hard work. On the weekends I can’t wait to try something ambitious and impractical, preferably prefaced by a trip to Hong Kong Supermarket, or Kalustyan’s, or Dainobu, or Patel Brothers. I want to bake a completely unnecessary dessert just for kicks, to sample a new technique and challenge myself and then live with the aftermath of having too many delicious baked goods around the house. But the struggle begins when I look at the other nights of the week, when I come home from work and I’m starving and there just isn’t time for it all. That’s where the one-pot meal comes into play.
Making a big pot of something on Sunday is a lifesaver. It can last almost the whole week and take away all the stress of weeknight dinners. This stew, served with a crusty hunk of bread, does just that. To add to its charm, as if it needs more, it comes together with very few, and very easy to find, ingredients. Pork. Lots of leeks (this recipe makes up for all the other recipes that call for a single leek when they only come in bunches of three at the store). Tomato. That’s it. Somehow, after a couple of hours on the stove, it turns into this magnificent dish that’s porky and sweet and perfect for getting every last bit of broth onto your bread.
Not to jinx it or anything, but I dare say winter is coming to a close. And while this might seem like the kind of dish you’d better get a move on while it’s still stew season, I think this is something that’s going to take us right through spring. Just imagine – a couple of months from now, you’re going to be at the farmers’ market and suddenly you see a teetering pile of leeks…and you know just what to do.
Ingredients
- 4 1/2 lb. leeks, white and tender green parts, cut into 2-inch lengths
- 2/3 cup olive oil
- 2 1/4 lb. boneless pork, cut into serving pieces
- 1 onion, grated
- 2 cups (16 oz.) pureed fresh or canned tomatoes or meat stock
- 1 celery stalk, finely chopped
- Salt and pepper
Instructions
- Parboil the leeks in lightly salted water for about 10 minutes, then drain and set aside.
- Heat the oil in a heavy pan over high heat. Add the pieces of pork and cook, turning occasionally, for 6-8 minutes, until browned all over. Add the onion, reduce the heat and cook, stirring occasionally, for 5 minutes, until softened. Add the tomatoes or stock and celery, season with salt and pepper, cover and simmer for about 1 hour. Add the leeks and simmer, adding more water if necessary, for 30 minutes more, until the meat and leeks are tender and the sauce has reduced. Serve immediately, seasoned with pepper.
Notes
From Vefa's Kitchen
