‘APAKI’ PORK WITH LEEKS

Crete is a place of blessing, full of values ​​that traditions carry on its back, famous for its hospitality, its distinctly flavorful products and not forgetting the good Cretan meat. Crete is a place of blessing, full of values ​​that traditions carry on its back, famous for its hospitality, its distinctly flavorful products and not forgetting the good Cretan meat.

The most convenient way to get the information I wanted about pork was to visit my friend the butcher, Mr. George, at his butcher’s shop. All parts of it are suitable for cooking from the ears to the tail and each piece is cooked in a special way. In the old days when people had no refrigerators, ways to preserve their meat for weeks or even months were invented. So, one of the ways to maintain it was to do it ‘slylino’ or syrupy. They were pieces of pork, fried with spices, kept in pots (clay jars) with the fat that comes after cooking. It was not served on its own, it was accompanied by eggs, green beans and various other food. I was so excited and of course a very favorite recipe of Grandmother Elizabeth came to mind, that is to cook it with leeks. A delicious, wholesome meal of cumin aromas and leeks will lift you up. So let's go and look at the recipe.The most convenient way to get the information I wanted about pork was to visit my friend the butcher, Mr. George, at his butcher’s shop. All parts of it are suitable for cooking from the ears to the tail and each piece is cooked in a special way. In the old days when people had no refrigerators, ways to preserve their meat for weeks or even months were invented. So, one of the ways to maintain it was to do it ‘slylino’ or syrupy. They were pieces of pork, fried with spices, kept in pots (clay jars) with the fat that comes after cooking. It was not served on its own, it was accompanied by eggs, green beans and various other food. I was so excited and of course a very favorite recipe of Grandmother Elizabeth came to mind, that is to cook it with leeks. A delicious, wholesome meal of cumin aromas and leeks will lift you up. So let's go and look at the recipe.

Ingredients:
500g leeks (cleaned)
400g ‘apaki’ pork
1 dried onion
1 ripe tomato
1 tablespoon grape syrup
100ml olive oil
100ml red wine
½ teaspoon cumin
Salt & pepper
200g sour cream cheese (Cretan xinomizithra)

Method:
Clean and wash the leeks, cut each leek vertically in the middle and then cut into pieces of about 7 cm.
In a saucepan chop the onion and fry in olive oil. Add the leeks and sauté over medium heat. Quench with wine. Add the grated tomato and the grape syrup dissolved in a little warm water.
Pour in the spices and bake for about 20 minutes. Add a little more warm water if needed. When the leeks are almost cooked, add the sage and leave the sauce for another 10 minutes.
Add fresh pepper. Serve and add pieces of sour cream to the plate.

Good luck!!!