Pork with celery in egg & lemon sauce

It is a solemn thought: Dead, the noblest man’s meat is inferior to pork.
~ Mark Twain

Over the weekend, we went walking along the waterfront… we still needed our coats, but the sun made its welcome presence felt nevertheless!

(There is something marvellous about eating pizza on a wooden bench by the waterfront too)

Last night, dinner was from Tessa Kiros’ “Falling Cloudberries”:
#58 Pork with Celery in Egg & Lemon Sauce – Page 112

This was a dish that smelled wonderful from the beginning – even when it was just sauteed onions and pork chunks in the pan. With the addition of garlic and some frothy sauvignon blanc it took on extra character – by the time my fingers smelled of celery & fennel, it felt so good just to stand and breathe. This dish took some time (almost 2 hours) to cook – a perfect way to get some reading done in between!

Alas, the eggs scrambled a little in the pan – it’s so important to mix the eggs in well before squeezing in the lemon, I learned! We ate the lot with slices of Vienna bread. Jono liked it, I liked the soft pork and the sauce, but not the abundance of cooked celery – as for Matt and John, I am not sure! :-/

PS. Thanks everyone who has commented and/or entered the giveaway draw so far – there are still 11 hours to go before the draw, so join in if you haven’t!

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