Pork Leek Stewviking Style Recipes

PORK & LEEK STEW,VIKING STYLE

Pork & Leek Stew,viking Style image

Make and share this Pork & Leek Stew,viking Style recipe from Food.com.

Provided by Abe ray

Categories < 4 Hours

Time 2h23m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb boneless pork
3 -4 short peices of bone with marrow
5 cups water
2 leeks
3 carrots
1 onion
2 stalks celery
1 teaspoon sage or 1 teaspoon dried herbs
2 tablespoons fine oatmeal
salt

Steps:

chop the meat into 2 inch cubes.
put the chopped meat into a large saucepan along with the marrow bones and water.
bring the contents of the saucepan to a boil.
skim the fat from the surface.
turn the heat down and cover pan with a lid.
let the meat & bones simmer int the liquid for about 2 hours.
wash & clean the leeks thoroughly.
carefully chop the leeks into small rings.
clean the carrots & chop them into small peices.
peel the onion & cut in 1/2 the cut finely.
clean celery & remove bad part of same.
chop celery into small pieces.
when the meat is almost cooked remove the marrow banes with a slotted spoon.
add the chopped vegatebles and the sage or mixed herbs.
let the stew simmer and a further 15 to 20 minuites or until the vegetibles are soft.
skim fat ftom the stew then serve.

Nutrition Facts : Calories 210.2, Fat 11.6, SaturatedFat 4, Cholesterol 50.6, Sodium 83.8, Carbohydrate 10.6, Fiber 2.1, Sugar 3.6, Protein 15.6

DELIGHTFUL JAPANESE PORK AND LEEK GYOZA

Delightful Japanese Pork and Leek Gyoza image

The Japanese pork and leek gyoza are crunchy, juicy pockets of goodness. Filled with deliciously spiced pork and served with a tasty dipping sauce. Eating one will just not do.

Provided by Aroma and Essence

Time 50m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
½ teaspoon chili-garlic sauce
2 cups ground pork
½ cup finely chopped leeks, white and light green parts only
2 medium mushrooms, finely chopped
2 cloves garlic, chopped
1 tablespoon Japanese rice wine
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 (16 ounce) packages dumpling wrappers
4 tablespoons vegetable oil for frying

Steps:

Combine soy sauce, rice vinegar, sesame oil, and chili sauce in a small mixing bowl for dipping sauce. Set aside.
Combine pork, leeks, mushrooms, garlic, rice wine, soy sauce, ginger, sesame oil, salt, and pepper in a large bowl. Mix well to form a uniform mixture.
Take one round dumpling wrapper and put 2 tablespoons of the pork mixture on 1/2 of the wrapper. Leave approximately 1/8 inch space from the end of the dumpling. Using a brush or your finger, apply a thin coat of water all along the open space. Fold the wrapper over and push down, so the two sides get "glued" together and form a half moon. Use a fork to pinch down on the edges of the half moon to seal. Repeat to make remaining dumplings.
Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Place the dumplings into the pan in one layer; do not overcrowd. Cook the dumplings for 3 to 4 minutes.
Without flipping the dumplings, pour about 4 tablespoons of water into the pan and cover immediately. Allow the dumplings to steam until the water has evaporated and the meat inside has cooked, 3 to 4 minutes.
Remove the lid and pour remaining tablespoon of oil into the pan and let the dumplings crisp up from the bottom; do not flip-gyoza should only be crisp on one side and steamed on the other. Place the dumplings browned-side up on a plate. Repeat with remaining dumplings and more oil as necessary. Serve with the dipping sauce.

Nutrition Facts : Calories 649.9 calories, Carbohydrate 88.9 g, Cholesterol 69.8 mg, Fat 17.2 g, Fiber 3 g, Protein 30.9 g, SaturatedFat 5.4 g, Sodium 1466.8 mg, Sugar 0.5 g

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