Tuesday, 25 November 2014

Pork with Leeks in egg and lemon sauce


pork: 1 ½ pound back, cut into portions
celery: 1 kg
leeks: 500 g.
onions 500 g.
Olive oil: 2/3 cup of tea
cube herbs: 1
onion: 1 chopped
Salt: little
pepper: freshly
For egg and lemon
lemons: 2
Eggs: 2
corn flour: 2 tablespoons

Clean the celery, blanched 2-3 plenty of water and drain. Clean the leeks and the onions and cut into rings.
Heat half the oil in a deep skillet and lightly brown the meat on all sides. Remove from the pan with a slotted spoon.
Add to pot the remaining oil and then add the celery, leeks and scallions and continue sautéing until the greens wilt. Add back the meat, the cube herbs, salt and pepper and simmer food 1 hours 15.
When eating boiled get enough of the broth, put in a saucepan, add the cornstarch dissolved in a little cold water and stir until thickened. Beat the eggs with the lemon juice and add to knit cream. Pour the food with egg and lemon sauce, shake the pot to go everywhere and serve.