When the weather starts to cool and the earth puts on its golden-green hues, kitchens across the Greek countryside fill again with familiar aromas — leeks slowly sizzling, celery steaming in the pot, and pork simmering until tender.
Pork with leeks and celery (Prasoselino) is not just a winter dish — it’s the season’s call for warmth and togetherness.
In the old days, every autumn marked the beginning of the “choirosfagia” — the traditional pig slaughtering days, when families gathered to prepare their winter provisions.
Around the table, voices mingled with laughter and wine, while the air filled with the comforting scent of leeks and celery, humble vegetables deeply rooted in Greek rural life.
Every spoonful of this dish carries a taste of that memory — the care of family, the rhythm of the seasons, and the promise that no matter how chilly it gets outside, there will always be a warm, simple, and deeply Greek meal waiting inside.
Ingredients
- 1 kg pork shoulder (cut into serving pieces)
- ½ bunch celery, chopped
- 6 leeks (tender parts only), sliced
- 1 large onion, coarsely chopped
- 400 ml tomato juice
- 1 tbsp black and red peppercorns (lightly crushed)
- 1 glass red wine
- Salt
- A few sprigs of parsley, finely chopped
- Vegetable stock (enough to cover the ingredients)
Instructions
- Prepare the ingredients:
Cut the pork into portions, clean and slice the leeks and celery.
- Searing:
In a large pot, sear the pork pieces on all sides until lightly golden. Remove and set aside.
- Sauté the vegetables:
In the same pot, add the onion and leeks and sauté for a few minutes until soft and fragrant.
- Deglaze:
Return the pork to the pot, pour in the red wine, and let it simmer for 2–3 minutes until the alcohol evaporates.
- Simmering:
Add the tomato juice, celery, peppercorns, salt, and enough vegetable stock to cover everything.
- Slow cooking:
Reduce the heat and let it gently simmer for about 1 hour, until the pork is tender and the sauce thickens beautifully.
- Finishing touch:
Sprinkle with fresh parsley and serve warm.
Tips
- For a lighter version: replace some of the tomato juice with extra vegetable stock and finish with lemon for freshness.
- Make it ahead: This stew tastes even better the next day as the flavors meld together overnight.
- Best side dishes: Mashed potatoes, steamed rice, or crusty country bread to soak up that beautiful sauce.
Nutrition Facts (per serving, approx.)
Calories ~480 kcal
Protein 36 g
Fat 28 g
Carbohydrates 11 g
Fiber 3 g
Vitamins Rich in Vitamin C, K, and B12 from the vegetables and pork
Health Tip: Leeks and celery are high in antioxidants and fiber, supporting digestion and balancing the rich flavor of pork.
Wine Pairing
This hearty stew pairs beautifully with Merlot or Moschato, both offering soft tannins and fruity notes that complement the sweetness of the leeks and the citrus touch of lemon.
If you prefer white wine, go for a light Moschofilero — its floral aromas highlight the dish’s herbal undertones.
FAQ
- Can I make it without tomato?
Yes! You can omit the tomato and make a lighter version with lemon only — many Greek villages traditionally cook it this way.
- What pork cut works best?
Shoulder or leg — they become tender and juicy after slow cooking.
- Can I prepare it in advance?
Absolutely. The flavors deepen overnight, making it even tastier the next day.
- How long does it keep in the fridge?
3 days in an airtight container. Reheat gently with a splash of stock.
- Can it be frozen?
Yes. Freeze in portions, defrost slowly in the fridge, and warm up on low heat.
If you like this recipe by CookTheGreekWay, you can also try Naxos Rosto!
CookTheGreekWay 