Heat & Knives

The Recipe

Source: La France Gastronomique by Anne Willan

2 lb boned pork loin
salt and pepper
3 tbsp. olive oil
2 cloves of garlic, finely chopped
8 fl oz/1 cup full-bodied white wine
1 lb tomatoes, peeled, seeded and chopped
2 lb leeks
1 tbsp. chopped parsley

Preheat the oven to 350 F. Cut the pork into six thick steaks, discarding any string, and sprinkle them with salt and pepper. Heat the oil in a flameproof casserole with the garlic. Add the pork steaks and brown them thoroughly, allowing 4-5 minutes on each side. Add the wine and tomatoes, cover and simmer for 15 minutes. Meanwhile, trim the leeks, leaving some green top. Split them, wash them very well and slice them.

Take the pork steaks from the casserole, add the leeks with salt and pepper and stir to mix. Cover the casserole and cook gently for 5 minutes. Put the pork on top of the leeks, cover and cook in the oven for 40-50 minutes until the pork is very tender. The ragout can be kept for up to 3 days in the refrigerator. Reheat it gently on top of the stove and serve it in the casserole, sprinkled with chopped parsley.