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GreekAuthentic Cuisine

Hirino me Prasa

Serves 4 to 6 Entree meat

Hirino me Prasa

Hirino me Prasa hails from the kitchens of northern Greece, where the dish is a staple throughout the cooler months. Leeks and pork are abundant and celebrated, finding their way into this comforting recipe that is often enjoyed as a hearty weekday meal. Each family has its own version, but the fundamentals remain: generous use of olive oil, a splash of white wine, and a squeeze of lemon always ready at the table.

The dish should be a tender embrace of flavors, with the pork melting into the sweet, softened leeks. The wine lends a subtle depth, while the optional avgolemono finish offers a bright, creamy tang that lifts the entire dish. Serve it with crusty bread to soak up the luscious juices, letting each bite linger with the essence of the Greek countryside.

Ingredients

  • 1 kgpork — cubed
  • 800 gleeks — sliced
  • 80 mlolive oil
  • 100 mlwhite wine
  • avgolemono finisheggs and lemon, optional
  • to tastefine sea salt and black pepper

Method

  1. Cut the 1 kg pork into bite-sized pieces, ensuring uniformity for even cooking. Season generously with fine sea salt and freshly ground black pepper, allowing the flavors to penetrate the meat. Set aside for a few minutes to let the seasoning settle.
  2. Heat 80 ml of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the pork pieces in batches, ensuring not to overcrowd the pot. Brown the pork on all sides until each piece develops a deep, golden crust. This step is crucial for building flavor, so take your time to achieve a rich color.
  3. While the pork is browning, clean and slice the 800 g leeks into 1 cm rounds, discarding the tough green tops. Once the pork is browned, remove it from the pot and set aside. Add the leeks to the same pot, using the residual oil and pork drippings to sauté them. Stir occasionally until the leeks become soft and slightly caramelized, releasing their sweet aroma.
  4. Return the browned pork to the pot with the leeks. Pour in 100 ml of white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits add depth to the dish. Allow the wine to simmer and reduce by half, which will concentrate its flavor and help tenderize the meat.
  5. Once the wine has reduced, reduce the heat to low, cover the pot, and let the mixture braise gently. Cook until the pork is tender and the leeks have melded into a soft, flavorful base, stirring occasionally. The dish is ready when the pork is fork-tender and the leeks have almost dissolved into a thick sauce.
  6. For an optional finish, prepare an avgolemono sauce by whisking together eggs and lemon juice. Temper the mixture by slowly adding a few spoonfuls of the hot cooking liquid, then stir it back into the pot off the heat. This will thicken the sauce slightly and add a bright, tangy finish. Taste for salt and adjust as needed.
  7. Serve the Hirino me Prasa hot, accompanied by potatoes, rice, or fresh bread to soak up the savory sauce. Garnish with a squeeze of fresh lemon juice if desired, to enhance the dish's vibrant flavors.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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