Pork with leeks and celery  (Hoirino prasoselino)

Pork with leeks and celery (Hoirino prasoselino)
3.7/5 rating (3 votes)

  • Ready in: 45'
  • Serves: 6
  • Complexity: medium


  • pork: 1 ½ kilo, cut into portions
  • celeriac: 750 gr.
  • leeks: 500 gr.
  • olive oil: 2/3 cup
  • herb cube: 1
  • onion: 1, finely chopped
  • salt a bit
  • pepper freshly ground
  • Egg-Lemon Sauce

  • lemons: 2
  • eggs:2
  • cornstarch: 2 tbs


  1. Clean the celeriac, boil briskly for 2-3 minutes in plenty of water and drain. Heat half the olive oil in a deep pot and brown the meat lightly on all sides. Remove from the pot with a slotted spoon.

  2. Add the remaining oil to the pot and add the celeriac, leeks and onion and continue to sauté. Add the meat, the herb cube, salt and pepper and simmer for 1 hour and 15 minutes.

  3. Pour out plenty of the cooking liquids and bind with the cornstarch. Beat the eggs with the lemon juice and then add the cooking liquids to  the cornstarch mixture. Pour over the food and shake the pot so that the sauce goes everywhere and serve.