Greek Pork Chunks

Ingredients:

• 1.5 pounds (700g) pork shoulder, cut into chunks
• Water (to cover)
• 2 leeks, cut into thick rounds
• 1 leek, cut into large chunks (optional)
• 2 red peppers, cut into chunks
• 1-2 lemon peels (optional)
• 2 tablespoons olive oil
• 2 cups (500ml) dry white wine
• 1/2 teaspoon dried oregano or thyme
• Salt and pepper to taste

For serving:

• Dried oregano or thyme sprigs (optional)
• Lemon zest (optional)
• Lemon wedges (optional)
• Lemon juice (optional)

Instructions:

1. Cook pork: Place pork chunks in a cold skillet and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until water evaporates.
2. Sauté vegetables: Add leeks, red pepper chunks, and lemon peels (if using) to the skillet. Stir-fry with olive oil over high-medium heat for 10 minutes.
3. Season and cook: Season with salt and pepper. Stir gently or toss ingredients to prevent sticking. Cook until meat and vegetables start to caramelize.
4. Add wine: Pour in 1 cup of wine and stir continuously until alcohol evaporates. Repeat with the second cup.
5. Finish and serve: Remove from heat and fish out lemon peels (if used). Sprinkle with oregano or thyme and lemon zest (if desired). Garnish with thyme sprigs, lemon wedges, and lemon juice (if desired). Serve hot.

Enjoy!