Free recipe guide
How to make Hirino me Prasa
Learn what makes Hirino me Prasa special, cook the free ComidaTime recipe, then keep cooking from Authentic Greek Cuisine.
Why cooks start here
Hirino me Prasa is cooked the way northern Greece cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
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.
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