One Pan Pork And Leek Recipe
One Pan Pork And Leek Recipe – flavorful pieces of pork and tender sautéed leeks. Perfect for a simple weeknight one pan dinner.
I’ve never shared a recipe using leeks with you.
But the truth is that I really enjoy cooking with them. Their mild flavor makes the a great addition to salads and a nice base for stews.
I mostly use leeks in winter recipes and since Spring has almost arrived, I had to hurry up and post this One Pan Pork And Leek Recipe.
Leeks are popular in Bulgarian cooking and there are quite a few recipes using leek, I’d love to share with you. I also have a recipe for leek pie (or mini pies) that I’ll post pretty soon.
Leeks are onion like vegetables, that are grown in sand. Their taste is milder that regular onions. They are a little difficult to clean, since they are often covered with sand and there is sand on the inside, between the leaves, so make sure you wash them well.
The edible part of leeks is their white part, close to the root. But depending on the tenderness of the green part, it can also be used, especially in dishes like this one pan pork and leek.
Leeks are rich in vitamin K, fiber and antioxidant polyphenols.
The best thing about this One Pan Pork And Leek Recipe is that it is so versatile – you can use different kinds of pork meat, like for example pork chops, bone-in pork chops, pork tenderloin, pork butt (or pork shoulder, which is basically the same cut as pork butt).
Of course pork chops will be the easiest to cook and their meet has no fat, which is great. Just make sure you don’t over cook them and make the meet too dry.
As I said this is a Bulgarian recipe and the meat that is often used is not a tender cut of pork. This One Pan Pork And Leek Recipe is usually made with small pieces of pork butt (shoulder) meat. I know that here in the States (not only here!) pork butt and shoulder are used for pulled pork, but I did use pork butt, because this is how this dish is originally made.
Small pieces of pork butt meat are cooked in a little oil in a skillet on the stove top and then chopped leeks are added. The meat should be cooked until browned and crispy. Yes, there are usually some pieces that are a little chewy, but this is not because the meat is under cooked, but because this is how the dish is made -crispy chewy pork and caramelized leeks.
I also sprinkled some hot red pepper flakes on top, because this is how my grandma makes it! Feel free to use pieces of boneless pork chops, if you prefer.
Looking for another way to incorporate leek into your cooking? Try these egg, leek and feta phyllo cups. If you like pork, these Dry Rubbed Grilled Pork Chops or these Pork Chops With Balsamic Mushrooms And Onions.
- 2 lb (1 kg) pork butt, cut into 1/2 in cubes (or boneless pork chops cut into 1 inch cubes)
- 3 leeks , washed, cut in half and thinly sliced into half rounds ( can use white part only or white and 1/2 of the green part)
- 2 tbsp oil (I use avocado oil)
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 tbsp chopped parsley
- Heat a large skillet over medium-high heat. Add oil.
- Add pork meat, season with salt and pepper. Cook stirring occasionally for 10-14 min for pork butt (8-10 min) for pork chops, until the meat is lightly browned and half of the liquid released has evaporated.
- Add leeks and reduce heat to medium. Cook for 5-7 more minutes, until leeks are browned and tender.
- Sprinkle with red pepper flakes and fresh chopped parsley.
Cooking time will vary, depending on the cut of meat used. For pork butt (shoulder) meat, it will be 5-10 min longer. Make sure you wash leeks well. You can either use the white part of the leeks only, or also half of the green part (the one closer to the white)