Pork with leeks and leaf celery in the indirect wood fired oven

Pork with leeks and leaf celery is another traditional winter recipe. Leeks are at their best during the fall and winter months, as if they exist just to complement pork meat, which is also in full flavor the same period. So, it’s not hard to imagine what a great combination they make for a nutritional, winter dish with all the benefits provided by leek. These two ingredients along with leaf celery match perfectly in terms of flavor. Slow-cooking in the indirect wood-fired oven -using a clay baking tray- is what will make all the difference in this traditional recipe. Let’s see this unique recipe step-by-step.

INGREDIENTS

2kg (4.4lb) boneless pork meat (mostly sirloin with a small portion of loin)
2kg (4.4lb) leeks (cleaned raw)
1 bunch leaf celery
1 large onion
1 tbsp sea salt
1 tsp black pepper
1.5 tsp oregano
2 tbsp tomato paste
200ml extra virgin olive oil

PREPARATION

Cut the meat into small pieces (half a serving). Then, rinse and prepare the leeks; cut away the very tops of the leaves removing the dark parts and trim off the roots, keeping almost the whole leek. Their net weight must be 2kg. Cut the leeks in half lengthwise, slice into small strips and place them in a large saucepan along with the sliced onion. Coarsely chop the leaf celery and put it aside. Put the saucepan with the leeks and onion on the stove, adding a cup of water. Stir until tender. When the leeks start to soften, add the leaf celery.

Cook the leeks, stirring occasionally until they’re soft and wilted. At this point, add tomato paste mixed with a little water. Add the olive oil and keep stirring. Once the leeks are wilted (refer to the video above for further detail), add the pieces of meat and mix to combine with the leeks, spreading them evenly. The ingredients should be covered halfway with liquid.

Put the lid back on and slowly cook on low heat for 10-15 minutes. We don’t recommend you sauté the meat, because we prefer to not heat the olive oil to its smoke point. We rely on the cooking method for flavor. Turn off the stovetop and wait until the oven is preheated.

COOKED ON Indirect wood-fired oven

COOKING

Before preparing the ingredients, preheat the indirect wood-fired oven. Place thin pieces of dry hardwood for kindling inside the fire chamber. Light them up and gradually add thicker pieces of wood. Close the door and leave the bottom drawer open to provide enough oxygen. Wait until temperature reaches 200⁰C (392⁰F) and the fire has burnt down to embers. Then, the upper chamber is ready for cooking.

Pour the saucepan’s content into the clay baking tray, spreading evenly. The tray should be filled about halfway with liquid. Place the tray inside the cooking chamber of the indirect wood-fired oven and slowly cook for approximately 1 hour and 40 minutes. Remove the clay baking tray from the oven and wait for a few minutes, until the food cools down.

It is served relatively hot, accompanied by a glass of red wine and seasonal salad.

Enjoy this great, traditional dish with your company. It can be the perfect Sunday lunch recipe.

Happy cooking everyone!