Pork with Leeks & Celery
Preparation time: 25 minutes
Cooking time: 80 minutes
- 1 kg (2.2 lbs) boneless pork thigh, cut in pieces
- 500 g (1 lb) leeks, chopped
- 500 g (1 lb) celery, chopped
- 2 onions, finely chopped
- 1 cup Messinian olive oil
- 2 eggs
- 2 lemons, juice only
- 1 teaspoon cornflour
- Salt, freshly ground pepper
For the marinade
- 1/2 cup Messinian olive oil
- 1/2 cup lemon juice
In a bowl, pour the olive oil and the lemon juice over the pork. Let it marinade overnight in the fridge.
Blanch the leeks in salted boiling water. Remove from the pot and strain. Repeat for the celery.
In a wide pot, lightly sauté the onion in the olive oil. Strain the meat, season with salt and pepper and add to the pot. Stir until golden brown. Add 2-3 cups warm water and let it simmer for about half an hour.
Add the celery and the leeks and season with a bit of salt and pepper. Let it simmer over low heat until the meat becomes tender and there’s little juice left in the pot.
Separate the eggs and beat the egg whites until fluffy. Add the egg yolks. Dissolve the cornflour in 3 tablespoons of water and add to the beaten eggs. Add the lemon juice and beat well. Slowly add 4-5 ladles of juice from the pot, stirring continuously so the egg does not become congealed.
Add the mixture to the pot, shaking it so it goes everywhere. Bring to the boil and remove from heat.
Let it sit for 5-10 minutes before serving.
Finish off the meal with seasonal fruit.
Pork has protein of high biological value, B-complex vitamins, iron, zinc and selenium. It is also one of the best sources of magnesium and vitamin B12. Note, though, that it is also a source of saturated fats and cholesterol.
Leaks and celery contain natural fibres and antioxidants.
Source: Maria Nikitopoulou
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