Pork with leeks and celeriac - recipe

pork leeks.jpg

2018-08-18 15:37:54

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Cut the meat into portions or in large mouthfuls. Peel outer celeriac and cut into large bite-sized pieces. Peel the leeks (keep the tender part) and cut into thick slices. Put them in a pan with half a cup of water and steam them for 7′-8 ‘. Drain. Heat the olive oil and brown the meat all around for 6′-7 ‘. Add the onion and saute for 3′-4 ‘. Add the celery and saute for 3′-4 ‘. Deglaze with wine. Allow the alcohol to evaporate. Tie with string pieces of celery and parsley and add to the food. Add the chopped leeks and water so they half-cover the food. From the time they begin to boil, boil for about 40 minutes to soften the meat. Add salt and pepper to finish. Remove from heat to cut the boil. Beat the eggs with the lemon juice and dilute with a little juice from the food. Drizzle with the above juice the food. Stir the pot by the handles so the materials wont melt. Remove the remaining stems. Close the oven but keep the pan on the hot stove for 5 minutes.


1/3 cup. olive oil
1 pound pork shoulder, cut into large bite-sized pieces
4 large leeks sliced
2 large celeriac peeled
1/4 cup. dry white wine
4-5 sprigs of dill and parsley
2 eggs
1 juicy lemon
1 onion, finely chopped
salt, pepper