Preparation Time 25 min
Cooking Time 80 min
Persons 4


Marinate pork from the previous day. Mix ½ cup olive oil and ½ cup lemon juice in a bowl and add the meat. Leave in the refrigerator.


Cut the leeks into small pieces, blanch in salted water and drain. Cut the celery into small pieces, blanch and drain. In a large pot, sauté the onions with olive oil. Drain meat, season with salt and pepper, add to the pot and brown well on both sides. Add 2-3 cups of warm water and braise for about 30 minutes. Add the celery and leeks, a pinch of salt and pepper. Cook over low heat until meat is tender and almost all juices are absorbed. In a bowl, whisk egg whites until foamy and thick. Add egg yolks and cornstarch, which you have previously dissolved well in 3 tablespoons of water. Add lemon juice and mix well. Add gradually some of the hot broth, using a tablespoon. Make sure that you add the broth slowly; otherwise the egg whites will curdle. Pour the egg-lemon sauce into the pot, stir to blend well throughout and bring to a boil. Remove from heat and let it rest for 5-10 minutes. Serve with seasonal fruit.


Nutritional value

Pork meat contains high biological value protein, vitamin B complex, iron, zinc, and selenium. It actually constitutes one of the best sources of magnesium and B12 vitamin. However, it also is a source of saturated fat and cholesterol. The inclusion of leeks and celery to the dish adds fiber and antioxidant properties. 

Nutritional Analysis of Recipe 

Source: Maria Nikitopoulos



  • 1 kg boneless pork leg, cut into small portions
  • ½ kg leeks
  • ½ kg celery
  • 2 finely chopped onions
  • 1 teacup extra virgin olive oil from Messinia
  • 2 eggs
  • juice from 2 lemons
  • 1 teaspoon of cornstarch
  • salt and freshly ground pepper