Greek Pork and Leek Stew | Tender Autumn One-Pot Meal

Pat the pork shoulder dry, then cut it into bite-sized, roughly 3-4 cm cubes. Finely chop the onion, and crush or mince the garlic cloves.

Wash the leeks thoroughly, cut them in half lengthwise, then slice into thick pieces of about 3 cm. Finely chop the fresh dill and squeeze the juice from the lemon.

In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Brown the pork cubes in batches for 6-8 minutes until golden brown all over, then remove to a plate.