Prasotigania
Niman Ranch Pork, Holland Leek, Celery, Garlic, Chile Flakes, Trahana
Chef Brendan Pelley of Xenia Greek Hospitality | Boston
Adapted by StarChefs | june 2024
INGREDIENTS
1 boneless Niman Ranch Iberian Duroc pork butt, diced into 1½-inch cubes
Kosher salt
Ground black pepper
Canola oil
8 Holland leeks, trimmed and sliced into rounds
½ stalk celery, diced
1 tablespoon minced garlic
4 cups white wine
1 tablespoon ground cumin
1 tablespoon bukovo chile flakes
2 cups lemon juice
1 bunch parsley, roughly chopped
Dill
Trahana
METHOD
Heat oven to 350°F. On a work surface, generously season pork with salt and pepper. Set aside. In a heavy-bottomed pan over medium-high flame, heat oil. Add pork and sear on all sides. Using tongs, remove pork and let rest. Add leeks, celery, and garlic to the pan. Cook until vegetables are softened. Deglaze pan with wine and cook until alcohol has been cooked off. Return pork to pan along with spices and lemon juice. Cover pan, transfer to oven, and braise 1½ hours, or until pork is fork-tender. Stir in parsley. Spoon desired amount into a serving bowl. Garnish with dill. Serve with trahana.
