Pork and fava are best mates! And the sweetness of the leek makes this dish divine..
Serves: 5-6 Prep. time: 20′ Cooks in: 1:15′ Ready in: 1:35′
For the pork
1 Kg pork leg, diced
1 onion grated
1 tbsp coriander seeds, crushed
1 glass red wine
4 tbsp extra-virgin olive oil
1 tsp tomato paste
For the fava
300 g yellow split peas
1 large onion, quartered
1 bay leaf
1/4 cup extra-virgin olive oil
3½ lt water
6 leeks, chopped, cooked in 1 tbsp oil until crunchy
Fava: Boil split peas in a pot with water for a minute until foamy. Drain and rinse under cold water. Then return to pot and cook with 3,5 lt water, onion and bay leaf skimming the foam when necessary. Add extra water if necessary. Season with salt and pepper 15 minutes before you remove pot from heat. When split peas are left with hardly any water discard bay leaf and whizz half quantity with onions until creamy. When cool, mix with the rest of fava. Drizzle with olive oil and serve warm.
Pork: In the meantime, in a large pan heat oil and cook onion with pork bites until nicely colored. Season with salt and pepper and stir in coriander and tomato paste. Pour wine and when alcohol evaporates cover with lid and simmer for 30 minutes or until meat is tender.
Serve pork and fava in plates and sprinkle with sautéed leeks.
Photo: George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Κρασάτες μπουκίτσες χοιρινού με φάβα πικάντικη και πράσο σοτέ