Pork with leeks and wild celery in an egg-lemon sauce
Cooking time35 minutes
Prep time30 minutes
Servings6 portions
Ingredients
INGREDIENTS
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1500 g pork (shoulder or leg) cut into portions
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1000 g wild celery, roughly chopped
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400 g celery, roughly chopped
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800 g vegetable or meat stock
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1 onion
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6 leeks
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80 ml Altis Extra Virgin Olive Oil
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Freshly ground pepper
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Salt
For the egg-lemon sauce
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2 large eggs
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1 large lemon
Instructions
EXECUTION
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Heat half the olive oil in a wide saucepan and brown the meat well on all sides.
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Add the chopped onion, season lightly with salt and pepper, and add half the stock.
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Simmer the pork for 75 minutes or until tender.
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Blanch the celery and wild celery in plenty of hot water for 10 minutes and drain.
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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.
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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.
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The egg-lemon sauce
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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.
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Pour the egg-lemon sauce over the food, give the saucepan a shake to distribute it evenly, and serve with lemon slices.
