Pork, Leeks, and Green Peppercorns
- leeks about 1 1/4 pounds (650g)
- butter 3 tablespoons (40g), plus a little more
- cubed pork 1 pound (500g)
- mushrooms 1 pound (500g)
- all-purpose flour a heaping tablespoon
- stock 2 to 2 1/2 cups (500 to 600ml), hot
- bay leaves 2
- parsley a small bunch
- green peppercorns in brine 4 teaspoons
- heavy cream a scant 2/3 cup (140ml)
- Trim the leeks, discarding the dark, outer leaves.
- Slice the leeks about 3/4 inch (2cm) wide and wash thoroughly.
- Warm the butter in a large, heavy-bottomed pot, add the leeks, then cover with a lid and let cook slowly for ten to fifteen minutes.
- You want them to end up bright and almost tender but without color.
- Lift them out and set aside.
- Return the pan to the heat, let it get a little hot, then add the pork.
- Let it color lightly on all sides, then remove and add it to the leeks.
- Preheat the oven to 300F (150C).
- Cut the mushrooms into halves or quarters, then fry them in the pot until they are golden and slightly sticky.
- Add a little extra butter if they need it.
- Return the leeks and pork to the pot, scatter over the flour, and let cook for a minute or so.
- Slowly pour in the hot stock.
- Stir in the bay leaves and a grinding of salt and black pepper.
- Bring slowly to a boil, then cover with a lid, and transfer to the oven.
- Leave for fifty to sixty minutes to cook its way quietly to tenderness.
- Chop the parsley and stir it into the pot with the peppercorns and cream, then either return it to the oven for five minutes or heat through on the stove.
- Check the seasoning and serve with steamed, unbuttered potatoes (see facing page).
leeks, butter, mushrooms, flour, bay leaves, parsley, green, heavy cream
Taken from www.epicurious.com/recipes/food/views/pork-leeks-and-green-peppercorns-381589 (may not work)