Directions:
- Season the pork with salt and pepper.
- Melt the butter in a large pot and brown the pork lightly over high heat, stirring frequently.
- Add the onions and cook 10 to 15 minutes until soft but not browned.
- Add enough water to barely cover the meat.
- Cover and cook over low heat for about 1 hour.
- Add the celery and cook another 30 minutes, until the celery is tender and only about 1 cup of liquid remains. Beat the eggs in a bowl.
- Mix the cornstarch (cornflour) in 1/4 cup (60 ml) water and add to the eggs.
- Add the lemon juice and beat the mixture well.
- Temper the sauce by slowly adding some of the hot liquid from the meat to the egg-lemon mixture, beating it in thoroughly.
- Pour the egg-lemon mixture over the meat and shake the pan gently over low heat until the sauce thickens.
- DO NOT BOIL.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1259.85 Kcal (5275 kJ) | ||
| Calories from fat | 1123.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 124.83g | 192% | |
|---|---|---|---|
| Cholesterol | 193.87mg | 65% | |
| Sodium | 314.55mg | 13% | |
| Potassium | 1365.25mg | 29% | |
| Total Carbs | 14.12g | 5% | |
| Sugars | 7.47g | 30% | |
| Dietary Fiber | 6.66g | 27% | |
| Protein | 20.13g | 40% | |
| Vitamin C | 18.7mg | 31% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 154.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 241.69 Kcal (1012 kJ) | ||
| Calories from fat | 215.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.95g | 192% | |
|---|---|---|---|
| Cholesterol | 37.19mg | 65% | |
| Sodium | 60.34mg | 13% | |
| Potassium | 261.91mg | 29% | |
| Total Carbs | 2.71g | 5% | |
| Sugars | 1.43g | 30% | |
| Dietary Fiber | 1.28g | 27% | |
| Protein | 3.86g | 40% | |
| Vitamin C | 3.6mg | 31% | |
| Iron | 0.1mg | 2% | |
| Calcium | 29.6mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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