Lemnos Christmas pork



1kg pork meat (flesh)
100ml olive oil
2 onions
1kg celery (root and leaves)
Salt and pepper — to taste
For egg-lemon sauce:
2 eggs (yolk)
1 egg (protein)
200ml lemon juice
1 tablespoon corn flour


Cut pork meat into portions. Heat the oil in a frying pan and fry the onions until golden brown, add the meat and fry it on all sides until brown. Pour in a glass of hot water and simmer the meat over low heat. Wash well and chop the celery into pieces. Boil water in a large pan, drop in  the celery and cook it for 5-10 minutes. Then remove the celery and dry it with a paper towel. When the meat is almost ready, add the celery and salt and pepper to taste. Simmer until cooked meat. Whisk the eggs, add lemon juice and corn flour and continue beating. Make sure the pan still remained fairly liquid, if not, add a little hot water. Remove the pan from the heat, scoop the liquid with the spoon from the pan and carefully add it to the eggs and lemon juice, whisking continuosly the sauce. Pour the sauce to the meat and mix well. Add the corn flour, warm up a little the dish to grabbed the sauce and serve.

Bon Appetit!

Lemnos Christmas Pork









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