Sauteed pork with leeks
500 g of pork for stew
Salt and pepper to taste
Rinse and dry the meat, then cut it into bite-size pieces. Sear in a drizzle of oil until first golden edges (cook in a lidded saucepan). Then cover the meat halfway up with boiling water and simmer for 60 minutes or until the meat is tender. Salt.
Rinse and cut the leeks into slices. Stir fry in a little oil. When they soften (takes about 20 minutes), salt and add the drained meat, along with some of its broth (about 100 ml). Cover the dish and continue cooking until the broth evaporates (for another 15 to 20 minutes).
Season the dish with black pepper. Serve hot.