Recipes

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This month Pork and Leeks.

Ingredients

1 kg pork, cut in pieces. 1 kg leeks, cut in slices. 1 bunch dill. 1 bunch celery. 2 bunches spring onions. 3 tomatoes, sliced. 2 eggs. Half a cup olive oil. Juice of 3 lemons. Salt and Pepper.

Instructions

Boil the pork in a saucepan for 30-40 minutes. Remove and drain. Boil the leeks for 10-15 minutes, remove from saucepan and drain. Heat the oil in the saucepan and saute the pork with the spring onions. Add the leeks, tomatoes, celery, dill and some lemon juice. Add water, salt and pepper and let it simmer until the water evaporates and the sauce thickens. Beat the eggs with the rest of the lemon juice and gradually add some of the stock and stir constantly while the sauce is heated. Do not let the sauce boil. Continue stirring until the sauce thickens. Remove the pork and leeks from the heat and pour the egg and lemon sauce on top.

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