Pork and Leek Yakniya
(Pork and Leek Stew) Recipe

Origin: Bulgaria Period: Traditional

Ingredients:

900g pork, cubed
3 tbsp butter
1/2 tsp salt
1/2 tsp freshly-ground black pepper
1 onion, chopped
1 tsp paprika
500ml passata (tomato sauce)
250ml water
3 large leeks, finely chopped
1 tsp dried Greek oregano, crumbled
7 tsp lemon juice
1 tbsp flour

Pork and Leek Yakniya
(Pork and Leek Stew) Preparation:

Method:

Melt the butter in a pan and use to brown the pork until nicely browned. Season with salt and freshly-ground black pepper then remove with a slotted spoon and set aside.

Return the pan to the heat and use the remaining butter to fry the onion until transparent. stir-in the paprika and cook for 3 minutes then add the passata and 250ml water before returning the pork to the pan. Bring to a simmer and cook for 30 minutes before adding the leeks and a further 250ml water. Return to a simmer and cook for 30 minutes.

Season with the oregano then whisk together the lemon juice and flour in a cup and when smooth incorporate into the soup. Simmer for 5 more minutes, or until thickened then serve hot accompanied by boiled potatoes.

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