Wash the meat and dry it. Cut it into small steaks about 1/2″ (1.5 cm) thick. If you like you can cut it into bits.
In a plate, mix the flour, black pepper and 2-3 tbsp salt. Stir the dry mixture well and roll the meat in it.
In a deep pan, heat the oil and butter, crisp the meat on both sides until golden in color.
Take it out and leave it aside, then put the very finely chopped leeks in the same pan. Pour in the water and saute about 5 min., stirring periodically.
Pour 1/2 the sauteed leeks into an oven dish. Arrange the braised pork on top and cover it with the remaining leeks.
Pour on the red wine and cover the oven dish with aluminum foil. Bake about 30 min., then remove the foil and bake a final 10 min.