Pork Braised With Celery In Egg And Lemon Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Lean pork4 Pound, cut in 2-inch cubes
 Onion1 Large, minced
 Water2 Cup (32 tbs)
 Celery2 Bunch (200 gm), cut in 1 inch pieces (Stalks Only)
 Butter1⁄4 Cup (4 tbs)
 Flour3 Tablespoon
 Pork stock2 Cup (32 tbs)
 Lemons2 , juiced
 Eggs3 , separated
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3555 Calories from Fat 1480

% Daily Value*

Total Fat 165 g254.3%

Saturated Fat 69.4 g346.9%

Trans Fat 0 g

Cholesterol 2200.6 mg

Sodium 2875 mg119.8%

Total Carbohydrates 93 g30.9%

Dietary Fiber 17.9 g71.7%

Sugars 18.6 g

Protein 415 g830.4%

Vitamin A 68.9% Vitamin C 299.3%

Calcium 49.3% Iron 146.5%

*Based on a 2000 Calorie diet


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.