Pork, potato, leek and red wine stew

Recipe from: 8/1/1992 12:00:00 AM
Ingredients 8
Servings 6


  • 750
    lean pickled pork belly, cubed
  • 10
    small new potatoes
  • 60
    fresh mushrooms
  • 6
    large leeks, cleaned and thickly sliced
  • salt and freshly ground black pepper
  • 500
    red wine
  • 100
  • 3
    ripe tomatoes, halved


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.

Read more on: stew  |  bake  |  pork

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