Pork and Leek Yahni with Tomato and Bay
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Ingredients
- 600 g diced pork shoulder
- 2 leeks, sliced
- 2 garlic cloves
- 600 g tinned chopped tomatoes
- 2 bay leaves
- 3 tbsp olive oil
- 10 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 469 kcal
- Protein
- 30.2 g
- Carbohydrate
- 7.8 g
- of which sugars
- 6.5 g
- Fat
- 34.8 g
- of which saturates
- 10.2 g
- Fibre
- 3.3 g
- Salt
- 0.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic.
- 2
Heat the olive oil in a large flameproof casserole and brown the pork in batches, then set aside.
- 3
Add the leeks to the pan and cook for 6 minutes until starting to soften, then stir in the garlic for 1 minute.
- 4
Return the pork to the pan with the tinned chopped tomatoes and bay leaves. Season well and add 100ml water.
- 5
Bring to a simmer, cover and cook gently for 50 minutes, stirring occasionally, until the pork is tender.
- 6
Remove the bay leaves, scatter with chopped parsley and serve.
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