Categories: Entree

Ingredients

• 3 pound of lean pork, cubed
• 2 chopped onions
• 1 garlic clove, minced
• 2 tablespoons chopped parsley
• 2 tablespoons flour
• 3 tablespoons butter
• salt and pepper
• 1/2 cup white wine
• celery hearts
• 3 separated eggs
• juice of 2 lemons

Directions

1. Wash and trim the celery and cut them in half lengthwise

2. Brown the pork cubes in butter with onions and garlic

3. Add parsley, flour dissolved in 3 tablespoons water, salt and pepper and stir well.

4. Add wine and enough water to cover

5. Add more water as needed during cooking

6. Simmer, covered on low heat for about 1 hour or until pork is tender.

7. When the pork is almost cooked, add the celery hearts, spooning the sauce over them

8. Simmer until celery is tender, but do not overcook.

9. Prepare the egg lemon sauce by separating the egg whites, and beating until soft peaks form.

10. Add the beaten egg yolks and the lemon juice

11. Carefully spoon the juice from the pot into the lemon egg mixture, stirring constantly.

12. Continue to spoon the juice until it has reached the same temperature as the pot

13. Stir the egg lemon sauce back into the pot and remove from heat.

14. Serve immediately

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