Pork, potato, leek and red wine stew

Name: Pork, potato, leek and red wine stew
Yield: 6 servings
Cuisine: Bake
Ingredients: 750 g pork lean, pickled belly, cubed; 10 potatoes; 60 g mushrooms; 6 leeks sliced; sea salt and freshly ground black pepper; 500 ml wine red; 100 ml water; 3 tomatoes halved

6 servings

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Pork

By Food24 November 03 2009

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Ingredients (8)

750 g	pork — lean, pickled belly, cubed
10	potatoes
60 g	mushrooms
6	leeks — sliced
	sea salt and freshly ground black pepper
500 ml	wine — red
100 ml	water
3	tomatoes — halved

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Method:

Blanch the pork for 5 minutes.
Drain well.
Place the pork, potatoes, mushrooms, leeks, seasoning, red wine and water in an ovenproof dish with a lid.
Stir slowly to ensure all the ingredients are covered in the red wine mixture.
Cover with a sheet of buttered greaseproof paper and force the lid down over it, to seal.
Cook in a preheated oven at 190ºC for 1 1/2 to 2 hours without removing the lid.
When cooked, pour off three quarters of the liquid and skim off all the fat.
Garnish with tomato halves and bake for a further 20 minutes without the lid.
Serve with thin slices of wholemeal bread.