- 1 kg (2 pounds) boneless pork, cut into chunks
- 1 cup olive oil
- 1 1/2 cups water
- 1 1/2 kgs (3 pounds) leeks
- 1/4 cup tomato sauce
- 2 - 3 bay leaves
- salt and pepper to taste
- 1 teaspoon red pepper flakes
- 1 tablespoon butter or lard
- Trim the leeks, cut them lengthwise and then slice them. Rinse them well under running water.
- In a large pot, add the olive oil and brown the pork chunks (approximately 10 mins).
- Add the water and bring to a boil.
- Add the leeks, tomato sauce, bay leaves, pepper and red pepper flakes to the pot. Shake the pot a little bit, but do not stir.
- Simmer in low-heat for approximately 1 1/2 hours, or until meat is tender.
- When the meat is ready, add salt and one tablespoon of butter/lard in the pot. Let it melt for 2 minutes and then serve. Enjoy!
Why this dish - only because it tastes good, or is there another reason too?
Over the last years, there have been many researches which show that red meat (pork, veal, beef and lamb), if consumed often, significantly increases the risk of colon cancer. But the key-word here, is the word "often". It refers to a consumption that is greater than 1-2 times per week.
However, red meat, if consumed in moderation, has many health benefits as well. More specifically, it is a great source of protein, vitamin B (and particularly vitamin B12 and folic acid) and minerals and trace elements, such as zinc (Zn). All these actually mean that red meat is important to prevent anaemia, stimulate growth and development during pregnancy and childhood, and boost the immune system, thus protect us from diseases and accelerate wound healing.
All these, combined with the benefits pointed out in the previous posts about leeks and olive oil, prove that prasato not only tastes good, but it also does you good! So, if you are intrigued by now, see for yourself!