3 1/2 lbs. of lean pork 4 1/4 lbs. of leeks 1 lb. of carrots 1/2 lb. of celery a handful of fresh dill 8 oz. of red wine salt and pepper olive oil (just enough to cover the bottom of the pot) 2 eggs the juice of 1-2 lemons
Directions:
Wash the pork. Cut into serving sizes.
Heat the olive oil in a deep pot and saute the meat until golden brown on the outside.
To the meat add the wine, salt and pepper to season, and enough water to completely cover the meat. The meat should be well covered in liquid and when the cooking is done there should still be plenty of liquid -- at least enough to cover the meat.
In the meantime, top and tail the leeks and discard any coarse leaves and then slice the leeks and wash very well.
Wash, peel and slice the carrots.
Wash and chop both the celery and the dill.
When the meat is fully cooked through and tender, add the carrots, celery and the dill and cook for about 10 minutes.
Then add the leeks and let cook for another 20-30 minutes (depending on how tender you want your vegetables).
Remove food from heat and after letting it cool down a little bit, add the egg and lemon sauce (directions follow).
Egg and Lemon Sauce Directions:
Seperate the egg whites from the yolk and then beat the egg whites until very stiff.
Gradually add the yolks and then the lemon juice (amount should be according to taste) to the egg whites, stirring slowly.
Add 5 or 6 tbsp. of broth from the pot to the egg and lemon sauce and stir gently.
Pour the egg and lemon sauce over the meal in the pot. Allow to sit for a few minutes.
