Pork with Celeriac and egg lemon sauce.

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Ingredients:

100gr of unsalted butter

1/4 cup olive oil

1.5 Kgr of pork shoulder or pork leg , trimmed of fat and cut into pieces

1 celeriac root, diced

2 leeks, diced

1 large onion

1 large carrot

2-3 cups of vegetable stock

1 tbsp white wine vinigear

1 Kgr of large stalks pascal celery (with leaves) cut into pieces

Juice of two lemons (strained)

2 large eggs (at room temperature)

1 tbsp corn flour or arrow root

Salt and pepper to taste

Preparation:

We wash the pork and place it in a bowl covering it up with water and the tablespoon of vinegar for 10 to 15 min. Part boil the celery chunks and let them dry in a colander. In a stockpot, heat the butter and olive oil together over medium high heat and add the onion. Season the pork chunks with salt and freshly ground black pepper and then saute until nicely browned on both sides. Cut the leeks into pieces and add them to the meat as well as the celeriac root cut in cubes. Add one cup of the stock and let it boil in slow heat for 40 minutes, adding more stock when needed. Add the celery pieces and carrot and cook for another 30 minutes, stirring occasionally, making sure you are left with about 1 cup of stock in the pot.

Prepare the Avgolemono (egg lemon) sauce: Using the mixer, beat the egg whites until stiff peaks. Then add the yolks and slowly whisk in the lemon juice and one cup of the pot liquid (at room temperature). Into o sauce pan transfer the egg lemon and stock liquid and add the 1 tablespoon of corn flour dissolved in cold water. On slow heat bind the sauce by whisking constantly

until the sauce thickens, 2 to 3 minutes. Add this mixture to the casserole and shake the stock pot slowly to introduce the sauce everywhere. Enjoy!

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