Svinsko s Praz
Свинско с праз·(sveen-sko s praz)
The Tuesday Pot: Bob Chorba & Stews
When the air gets sharp and the Midwestern winter starts mirroring the cold of the Balkan mountains, this is the pot you want on your stove. Svinsko s Praz is an unapologetic, rustic celebration of exactly two ingredients: rich pork and sweet leeks. It doesn't rely on fussy techniques or hours of active cooking. The secret here isn't a magical spice, it's simply letting the leeks melt down in the pork fat until they create a velvety, naturally sweet gravy that practically begs for a heel of crusty bread. It doesn’t seek attention; it just is—and that is more than enough.
Before you start
Clean the leeks thoroughly.
American supermarket leeks are notoriously sandy. Slice them first, then submerge them in a bowl of cold water, agitating them slightly so the grit falls to the bottom before lifting them out.
Prep ahead.
You can wash and chop the leeks up to two days in advance and keep them in a sealed bag in the fridge with a damp paper towel.
Ingredients
- boneless pork shoulder1 1/2 lb
- neutral vegetable oil2 tbsp
- bacon fat1 tbsp
- leeks5 large
- sweet paprika1 tbsp
- ground cumin1/2 tsp
- dry wine1/2 cup
- water1 cup
- bay leaf1 med
- kosher salt1 tsp
- black pepper1/2 tsp
Method
- 01
Sear the meat to build the flavor foundation.
Place a heavy-bottomed Dutch oven over medium-high heat and add the oil and bacon fat. Pat the pork cubes dry, season them generously with salt and pepper, and add them to the pot in a single layer. Let them sit undisturbed for 3 to 4 minutes to develop a deep brown crust, then toss and brown the other sides. Remove the pork with a slotted spoon and set aside on a plate, leaving the fat in the pot.
- 02
Sweat the leeks with grandmotherly patience.
Lower the heat to medium and add the cleaned, sliced leeks to the pot. Stir them around, scraping up the browned bits of pork from the bottom. Cook slowly for about 10 minutes, stirring occasionally, until they are completely softened and have significantly reduced in volume to unlock their natural sweetness.
- 03
Bloom the spices carefully.
Return the pork and any accumulated juices to the pot. Sprinkle the sweet paprika and cumin over the meat and leeks. Stir constantly for exactly 60 seconds to release the oils without burning the paprika.
- 04
Deglaze and build the braise.
Pour in the wine, stirring vigorously to deglaze the pot, and let it bubble and reduce by half. Pour in the water and tuck the bay leaf into the liquid, bringing it to a gentle simmer.
- 05
Simmer to perfection.
Cover the Dutch oven with a tight-fitting lid. Turn the heat down to the lowest setting and let it simmer gently for 45 to 60 minutes, or until the pork is fork-tender and the leeks have melted into a rich, luscious sauce. You can also pop the covered pot into a 350°F oven for an hour to mimic the traditional clay pot method.
- 06
Thicken and serve.
Remove the lid and discard the bay leaf. If the sauce looks too watery, let it bubble uncovered for 5 minutes to thicken. Taste for seasoning, then serve hot with copious amounts of crusty bread.
Notes
Buy the right cut of pork.
Do not buy lean pork chops or tenderloin for this. The fat and connective tissue in the shoulder are what make the stew melt-in-your-mouth tender.
Do not burn the paprika.
Blooming the paprika in the hot fat releases its oils and creates the dish's signature color and flavor, but it turns bitter instantly if burned. Do not walk away during this step.
Use the right paprika.
Ensure you are using standard sweet paprika, not Spanish smoked paprika, which will mask the delicate sweetness of the leeks.