* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the pork. Heat the olive oil in a saucepan and add the pork. Sauté very well for 10-15 minutes so that it turns golden brown. Then add the onion, the leek, the celeriac, the fennel seeds and keep sautéing for another 10 minutes, until the vegetables are golden brown too. Pour in the wine and wait for 1-2 minutes for the alcohol to evaporate.
- Step 2: Add the fresh tomato sauce, the salt, the pepper, the sugar and the water until all the ingredients are covered. Cook on medium heat for approximately 1 hour, until the pork is tender.
- Step 3: Finally add the chard, the celery, the dill, the parsley, the chervil, the Mediterranean hartwort and cook for 10 minutes until they also get tender.
- Step 4: Remove the saucepan from the heat, add the lemon juice and zest and serve.
Ingredient List
- 1kg pork loin and neck (cut into portions)
- 100ml White wine
- 4 leeks (cut into large pieces)
- 2 celeriac (cleaned and cut up into large pieces)
- 1 bunch of celery (finely chopped)
- 1 large onion (coarsely chopped)
- 500g chard (without the stalks)
- 150g extra virgin olive oil
- 400g fresh tomato sauce
- salt
- ground black pepper
- 1tsp sugar
- the juice and the zest of 2 lemons
- 2tbsp dill
- 2tbsp parsley
- 2tbsp fennel seeds (crushed)
- 1 bunch of chervil (finely chopped)