Ingredients for pork with celery root and egg-lemon sauce
- 1.200 gr. of bone-in pork shoulder cut into portions
- 1 ½ kg celeriac with its leaves (Prefer a small celeriac in size)
- 1 big onion, finely chopped
- 150 ml olive oil
- 2 eggs
- 2-3 lemons (depending on how much sour you want it)
Separate the celery from the celery root. Peel οff the celery root and cut into wedges. Take the celery, peel it and cut it in half. Boil the celery for around 15-20 minutes (Note: just the celery).
Add the oil and meat to a pot and saute over high heat. Place the onion, salt, pepper, and celery root and saute for another 2 minutes. Add enough lukewarm water to cover the food.
After bringing this to a boil, lower the heat. Let it simmer for around 45 minutes. Next, add the celery, add more water if necessary and let boil for another 30 minutes till the sauce thickens.
Squeeze the lemons and keep the juice aside.
Pour the broth from the food into a deep dish.
Separate the egg white from the yolk in two separate bowls, beat the egg whites until stiff, pour in the egg yolks, and gradually pour in the lemon.
Finally, add the broth and keep on stirring.
Pour the egg-lemon mixture into the pot with the food and shake all so that it transfers evenly to the food.
Let set for a while for the flavors to blend and serve.
The pork with celery goes nicely with a creamy chardonnay.