- 250g EPIROS Kefalograviera, diced
- 1½ kg pork shoulder, cut into bite-sized pieces
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 2-3 leeks, sliced
- 1 espresso cup olive oil
- 1 small glass dry red wine
- Salt, freshly ground pepper
- A little hot red pepper
Wash the meat and dry it with kitchen paper. Place a frying pan on the stovetop and add first some of the olive oil and then the meat. Stir with a wooden spatula until the meat has browned and the liquid reduced. Salt & pepper and then add the remaining olive oil to the pan, along with the onion and garlic. Stir for 2-3 minutes. Add the wine and then the leeks and a small glass of water. When it boils, sprinkle with the hot, red pepper, cover the pan and let it simmer until the sauce has thickened. Then add the diced EPIRUS Kefalograviera, evenly spreading the pieces around the pan. Let it simmer one more time and turn the stove off.
Let it sit for a few minutes and serve with French fries.
The leeks should be cut into ½ cm slices, not thicker, to help the sauce thicken faster.