Pork fricassee
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
You may also use lamb or chicken instead of pork.