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Pork with leeks and wild celery in an egg-lemon sauce

  • Cooking time35 minutes
  • Prep time30 minutes
  • Servings6 portions
recipe image Pork with leeks and wild celery in an egg-lemon sauce


  • 1500 g pork (shoulder or leg) cut into portions
  • 1000 g wild celery, roughly chopped
  • 400 g celery, roughly chopped
  • 800 g vegetable or meat stock
  • 1 onion
  • 6 leeks
  • 80 ml Altis Extra Virgin Olive Oil
  • Freshly ground pepper
  • Salt
For the egg-lemon sauce
  • 2 large eggs
  • 1 large lemon


      1. Heat half the olive oil in a wide saucepan and brown the meat well on all sides.
      2. Add the chopped onion, season lightly with salt and pepper, and add half the stock.
      3. Simmer the pork for 75 minutes or until tender.
      4. Blanch the celery and wild celery in plenty of hot water for 10 minutes and drain.
      5. Sauté the leeks for 6-7 minutes in the rest of the olive oil and transfer them to the saucepan along with the celery and wild celery and continue simmering for about 30-40 minutes, adding extra stock as necessary to keep the meat and vegetables covered.
      6. Taste for seasoning and add some salt if you think it needs it. Once the food is ready, remove from the heat and transfer a cup of liquid into a bowl.
      7. The egg-lemon sauce
      8. Separate the egg whites from the yolks and beat them until stiff. Continue beating as you add the yolks, lemon and the liquid from the food.
      9. Pour the egg-lemon sauce over the food, give the saucepan a shake to distribute it evenly, and serve with lemon slices.