Heat the olive oil in a large heavy skillet over high heat and brown the meat. Season generously with salt and pepper. Add the finely chopped leeks, reduce heat to medium, and stir all together for a few minutes until the leeks have softened. Add the boukovo and cumin. Stir once or twice.

Pour in enough wine or water to barely cover the meat. Cover the pan, raise the heat to high and bring to a boil. Reduce heat to medium-low and simmer until the pork is very tender, about 1 ½ hours. Five minutes before removing from heat, add the parsley. Check the liquid content as the meat simmers, adding a little more water as needed.