Svinsko s Praz
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The Tuesday Pot: Bob Chorba & Stews
When the winter air turns sharp, this isn't some all-day weekend project demanding hours of slow simmering and a sink full of dirty pans; it is a straightforward meal perfectly adapted to a heavy Dutch oven for a busy Tuesday night. Forty-five minutes is all that stands between searing cubed pork shoulder and simply letting the leeks collapse and melt down into the pork fat until they create a velvety, naturally sweet gravy. Slice a thick piece of crusty bread and wipe the bowl clean.
Before you start
Wash the leeks aggressively.
American supermarket leeks are notoriously sandy. Slice them first, then dunk them in a large bowl of cold water. Swish them around and let the grit sink to the bottom before lifting the leeks out.
Process the leeks ahead of time.
You can wash and chop the leeks up to two days in advance. Keep them in a zip-top bag in the fridge with a damp paper towel to save prep time on a Tuesday night.
Ingredients
- boneless pork shoulder1 1/2 lb
- neutral vegetable oil2 tbsp
- bacon fat or butter1 tbsp
- leeks4 large
- sweet paprika1 tbsp
- ground cumin1/2 tsp
- dry red or white wine1/2 cup
- low-sodium chicken broth1 cup
- bay leaf1 med
- kosher saltto taste
- black pepperto taste
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 to 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 all the browned bits of pork from the bottom. Cook the leeks 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 in the hot fat.
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—do not walk away, as paprika burns easily and will turn bitterly ruinous if scorched.
- 04
Deglaze the pot and begin the braise.
Pour in the wine, stirring vigorously to lift any remaining fond from the bottom. Let the wine bubble and reduce by half, which should take about 2 minutes. Pour in the chicken broth, tuck the bay leaf into the liquid, and bring the pot to a gentle simmer.
- 05
Simmer until meltingly tender.
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. You are waiting for the pork to become fork-tender and the leeks to melt into a rich, luscious sauce. Remove the bay leaf, adjust the salt and pepper to your liking, and serve hot with an unreasonable amount of crusty bread.
Notes
Lean pork has no business here.
Do not buy lean pork chops or tenderloin for this dish. The fat and connective tissue in the shoulder are what make the stew melt-in-your-mouth tender and give the gravy its authentic body.
Use standard sweet paprika, not smoked.
Spanish smoked paprika (pimentón) will mask the delicate sweetness of the leeks and make the stew taste Iberian rather than Balkan. Stick to standard domestic sweet paprika.