RECIPES WITH MILK
Pork with celery & leek
Preparation time: 30 minutes
Cooking time: 1 hour and 10 minutes
INGREDIENTS (serves 4 people)
100 ml STAMOU cow’s milk
50 ml milk cream
1 tbsp corn flour
1 kilo pork shoulder, separated into portions (without bone)
2-3 tablespoons of all-purpose flour
500 g leeks, chopped into 1 ½ cm strips
300 g celery with the root, roughly chopped
100 ml white wine
90 ml olive oil
Juice from 2 lemons
2-3 tablespoons of dill, roughly chopped
Salt and freshly ground pepper
METHOD
- Season the meat with salt & pepper and lightly coat it with flour.
- Put the olive oil in a pan and sauté the meat until brown.
- Remove with a spatula (just the meat, leave the juices/oil in the pan).
- Lower the heat and sauté the leek and celery until they soften.
- Put the meat back in the pan and deglaze with wine.
- Add enough water to cover the ingredients, season with salt and pepper and slow-cook for approximately 1 hour for the meat to soften.
- Add the lemon juice, fresh cream and dill and continue cooking at a low temperature for 10 minutes.
- Serve while hot, in deep dishes.
@stamoudairy
