Baeckoffe of Pork

1 1/2 pounds potatoes, peeled and sliced thin
1 pound boneless pork, preferably from the shoulder
1 medium carrot, cut into chunks
1 leek, trimmed of hard green parts, cut in half, and well washed
1 medium onion, chopped
1 tablespoon chopped garlic
1/2 cup roughly chopped parsley
Salt and freshly ground black pepper
3 thick slices tomato
1 cup dry white wine, preferably Riesling or Pinot Blanc
Mustard
Coarse salt

Rinse the potatoes in several changes of water to remove all traces of starch. Remove the excess fat from the meat and cut it into 1- to 1 1/2-inch chunks. Preheat the oven to 325 degrees F.
In a 1 1/2- to 2-quart covered casserole (not large), layer about one-third of the potatoes, followed by a bit less than half the carrot, leek, onion, garlic, parsley, salt and plenty of pepper. Add half the meat and some more salt and pepper. Repeat, finishing with a layer of potato and a sprinkling of the remaining vegetables. Top with the tomato and pour in the wine.
Cover and bake for 2 to 3 hours, or until the top is crusted. Let rest for a
few minutes, then serve, passing the mustard and coarse salt at the table. Makes 4 servings.