Pork Braised With Celery In Egg And Lemon Sauce
|Lean pork||4 Pound, cut in 2-inch cubes|
|Onion||1 Large, minced|
|Water||2 Cup (32 tbs)|
|Celery||2 Bunch (200 gm), cut in 1 inch pieces (Stalks Only)|
|Butter||1⁄4 Cup (4 tbs)|
|Pork stock||2 Cup (32 tbs)|
|Lemons||2 , juiced|
|Eggs||3 , separated|
1. Melt butter in a Dutch oven and saute pork until golden brown. Add onion and cook until translucent. Add water. Cover and simmer 1 to 1 1/2 hours or until meat is just tender. Add celery and simmer about 15 minutes, or until tender. Drain off 2 cups stock and strain. Keep meat warm.
2. To make sauce, melt butter in a saucepan; add flour and cook about 1 minute, stirring constantly; do not brown. Add pork stock and lemon juice. Simmer, stirring constantly, until sauce thickens.
3. Separate eggs. Beat whites until soft peaks form. Beat yolks until thick. Fold yolks into whites. Using a wire whisk, slowly add sauce to eggs. Pour over pork mixture. Heat and serve at once.