Portions :5

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INGREDIENTS:

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900 gr. Pork  from thigh or shoulder

50 gr. buter

50 ml olive oil

1 onion finely chopped

220 ml white wine

450 gr. leeks

450 gr. celery

1 lemon

2 egg yolks

1 tablespoon of corn flour

salt and pepper

 

PROCEDURE

We wash thoroughly the leeks and the celery and cut them into pieces. We boil them for 10 minutes, put them in icy water for 5 minutes and then strain them.

We cut the meat into small cubes. In a wide pot we melt the butter, add the olive oil and the onion, finely chopped. After the onion turns gold, we add the meat and sauté. We pure the wine, salt and pepper and the bouquet and add enough water. We cover the pot, lower the temperature and cook in low temperature for an hour or as much as the meat needs to get soft.  

When the meat is cooked, we add the leeks and the celery and boil for a little more.

At this point, we have two options: For the first one, in a small cup we put a tablespoon of corn flour and mix to dissolve. We pure it in the pot and add the lemon juice. We boil in low temperature until the sauce is set. We leave it still for a while and we eat it.

The second option is to make the egg sauce with the typical way, as described below.

We mix the egg yolks very well together with the lemon juice. With a ladle we pure little by little the sauce from the pot to the egg mixture by beating constantly with the egg beater. The procedure is slow in order to raise gradually the temperature of the eggs without them turning into omelet. We pure the mixture in the pot and shake it from the left to the right so that the sauce goes everywhere. If it seems that the sauce is very fluid, we mix a tablespoon of corn flour in a small cup and pure it in the pot. We shake the pot in the same way as above boil for a little, leave still for a while, and it is ready! 

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