Pork stew and lemon

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
2 tablespoons Oil
3 pounds Lean pork, in bite sized pieces
Salt and pepper
2 Onions, chopped
¼ cup Parsley, chopped
2 tablespoons Flour
½ cup Dry white wine
1 large Lemon,grated peel and juice
Water
6 Celery stalks, chopped
3 Egg, whites
3 Egg, yolks
2 Lemons, juice only
1 cup Stock, reserved
1 tablespoon Cornstarch
small Amount of cold water

Directions

Brown pork in butter and oil. Save 3 Tablespoons of the fat. In the fat cook the onions and garlic till translucent. DON'T OVERCOOK. Add the parsley and flour stirring. Add the wine and lemon juice and grated rind, stirring. Replace the pork. Add water just to cover. Bring the liquid to boil, reduce heat and simmer the pork, covered for 1¼ hours. (We are not in any hurry-simmer, simmer, simmer) Add the celery hearts and continue to cook covered for 15 mins. and the meat should be tender. Remove the pork and celery to a serving plate and keep warm. In a bowl, beat the whites until stiff. Add the yolks and beat the mixture until it is light yellow.

Beat in the lemon juice. In a saucepan, bring the stock to a boil. Add the cornstarch. Cook the mixture, stirring constantly, until it is smooth.

Slowly, slowly add the thickened stock to the egg mixture, beating the sauce constantly. When it is smooth and the consistency of heavy cream, pour it over the pork. Let it rest for a minute or two before serving.

Serving Ideas : Serve with Lemon-dill bread. YES!! NOTES : I ate this when I was in Greece. Found a recipe and have continued to enjoy the most unique taste. Recipe by: Fruits in Cooking-1973 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on 1 Ma, r 1997.

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