1 onion, coarsely-chopped
4 spring onions, finely-chopped
2 cloves garlic, finely-chopped
½ bunch dill, finely-chopped
1 bunch or 200g celery
2 leeks, coarsely-chopped
100ml olive oil
2 lemons (juice)
500g pork pancetta
1 cup Samian white wine of Samos
200g all-purpose flour
200-300ml vegetable stock
Flour each pancetta piece and sauté separately. Allow the meat to brown on all sides. Add salt and pepper. Put the oil into a pot and heat. Add the onion, garlic and leek. Let them sauté. After they brown a little, add the meat (which has been seared as a result of the first step). Powder with flour so that the sauce thickens. Quench with Samian white wine and add the corresponding amount of vegetable stock (up to the point where the meat is covered). Bring the food to a boil and add salt and pepper. Cover with a lid and leave it in the oven for about an hour. At around the 45th minute add the coarsely-chopped leek leaves, coarsely-chopped spring onion and finely-chopped dill. Quench with lemon juice at the very end.
The lemon juice goes at the end, so as not to tighten up the meat
The leeks are always added at the end, so that they are visible when the dish is presented. If they are added at the beginning, they will overcook and gradually disappear.