8 servings
AuthorMyHorioTotal Time3 hrs 30 minsDifficultyIntermediatePork fricassee takes me back to my childhood. It may not look that pretty, but it is comfort food to the max. Serve with fresh bread and feta, life doesn't get much better than this.
To make pork fricassee:
Heat a big casserole pot with a couple teaspoons of olive oil.
Add meat in batches and brown, but don't cook completely.
Shake some allspice and pepper over each batch of meat to season. You may need to add a bit of olive oil between batches.
Remove meat onto a plate.
Add the rest of the olive oil in the same pot and sauté the onions, the spring onions and the leeks until soft.
This will take at least 1/2 hr - there are a lot of onions!
Add the dill and stir in.
Add meat to the onion mixture; then add bay leaves, pepper, and salt.
Add enough water to barely cover the meat (2-3 cups). Cover the pot and simmer for about 2 hours, until meat is soft and tender.
Add chard and the lemon juice. Continue to simmer for about 30 minutes, until chard has wilted and stems are soft.
Mix occasionally and season with more salt and pepper to taste.
Ingredients
Directions
To make pork fricassee:
Heat a big casserole pot with a couple teaspoons of olive oil.
Add meat in batches and brown, but don't cook completely.
Shake some allspice and pepper over each batch of meat to season. You may need to add a bit of olive oil between batches.
Remove meat onto a plate.
Add the rest of the olive oil in the same pot and sauté the onions, the spring onions and the leeks until soft.
This will take at least 1/2 hr - there are a lot of onions!
Add the dill and stir in.
Add meat to the onion mixture; then add bay leaves, pepper, and salt.
Add enough water to barely cover the meat (2-3 cups). Cover the pot and simmer for about 2 hours, until meat is soft and tender.
Add chard and the lemon juice. Continue to simmer for about 30 minutes, until chard has wilted and stems are soft.
Mix occasionally and season with more salt and pepper to taste.