Casseroled Pork with Leeks

Ingredients
4 Sticks Celery plus the leaves, cut into 2.5cm/1 inch lengths
4 tbsp Vegetable Oil
1kg/2lb Lean Boned Pork, cubed
1 Onion, Sliced
2 tbsp Tomato Puree
450ml/15fl.oz. Hot Water
450g/1lb Leeks, cut into 2.5cm/1 inch lengths
Salt and Black Pepper

Instructions

1. Heat the oil in a large pan, add the meat and brown on all sides. Add the onion and fry for a few more minutes. Add the tomato purée, salt, pepper and water, stir well, cover and simmer for 40 minutes or until the meat is tender, stirring occasionally.

2. Meanwhile, bring a pan of lightly salted water to the boil, add the celery and blanch for 3-4 minutes. Drain thoroughly.

3. At the end of the cooking time, add the celery and leeks to the meat, cover and simmer for a further 15 minutes, shaking the pan occasionally. Serve hot.