Spicy Pork with Leeks and Roasted Red Peppers (Tigania) | Christopher Kimball’s Milk Street | Recipe

Name: Spicy Pork with Leeks and Roasted Red Peppers (Tigania) | Christopher Kimball’s Milk Street | Recipe
Ingredients: ¾ teaspoon red pepper flakes; Kosher salt and ground black pepper; 2 ¾ teaspoons dried oregano, divided; 2 pounds boneless country-style pork spareribs, trimmed and cut into 1½-inch chunks; 1 tablespoon grapeseed 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 large garlic cloves, coarsely chopped; 1 cup dry white wine; 1 7-ounce jar roasted red peppers , drained and diced (about 1 cup); ½ cup pitted green olives, chopped; 2 tablespoons fresh oregano, minced; Lemon wedges, to serve

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Boneless pork spareribs are a rich cut that stand up nicely to the Mediterranean ingredients in this recipe for tigania, a Greek vegetable and meat dish.

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Milk Street
Food
Biscuits

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Ingredients

¾ teaspoon red pepper flakes
Kosher salt and ground black pepper
2 ¾ teaspoons dried oregano, divided
2 pounds boneless country-style pork spareribs, trimmed and cut into 1½-inch chunks
1 tablespoon grapeseed 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 large garlic cloves, coarsely chopped
1 cup dry white wine
1 7-ounce jar roasted red peppers , drained and diced (about 1 cup)
½ cup pitted green olives, chopped
2 tablespoons fresh oregano, minced
Lemon wedges, to serve