Spicy Pork with Leeks | Louisiana Kitchen & Culture

Ingredients

• ¾ teaspoon red pepper flakes
• Kosher salt and ground black pepper
• 2¾ teaspoons dried oregano, divided
• 2 pounds boneless country-style pork ribs, trimmed and cut into 1 ½-inch chunks
• 3 tablespoons grape seed or other neutral oil
• 2 tablespoons extra-virgin olive oil
• 6 large leeks, white and light green parts sliced ½-inch thick, rinsed and dried
• 4 medium garlic cloves, roughly chopped
• 1 cup dry white wine
• 7-ounce jar roasted red peppers, drained and chopped (about 1 cup)
• ½ cup pitted green olives, chopped
• 2 tablespoons fresh oregano, minced