Pork fricassee

Servings: 6


  • 2.2 lbs pork cut into 2 in (5 cm) pieces
  • 1 large onion, chopped
  • 1 cup ACAIA or Aeolian Olive extra virgin olive oil
  • 3 heads of Romaine lettuce, cut into medium slices
  • 4 spring onions, chopped
  • 1 large onion, chopped
  • 1/2 bunch dill, chopped
  • 1/2 glass of white dry wine
  • 1 vegetable cube
  • 1 tbsp butter
  • 1 tsp brown sugar
  •  salt, pepper, to taste 1 pinch of cumin

For the egg-lemon sauce (thickener)

  • 3  eggs, beaten
  •  juice of 2 lemons
  • 1 tbsp cornstarch
  • broth from the cooked meat mixture


  • Sauté pork in ACAIA or Aeolian Olive extra virgin olive oil.
  • Once the pork has browned, add the chopped onion and continue to sauté.
  • When the onion has browned, add wine and stir; then add the vegetable cube, butter, sugar, salt, pepper, and cumin. Add enough water to cover; let boil for approximately 45 minutes
  • Wash the lettuce and tear into pieces, chop the dill and spring onion, and add to saucepan with meat.
  • Let the meat mixture boil for approximately 15 minutes. If necessary, add water
  • Once the meat is cooked, remove from heat, making sure that there is plenty of liquid.
  • To make the egg-lemon sauce, whisk together egg yolks, cornstarch and lemon juice in a medium bowl. Whisking constantly, pour the broth, 1 tbsp at a time, into the mixture. When fully mixed, stir into pot with the meat mixture.


 You may also use lamb or chicken instead of pork.