Hirino me Avgolemono (Pork with Egg and Lemon Sauce)

• 2 lb. leg of pork, cubed
• 2 cos lettuces, blanched
• 2 oz. butter
• 1 bunch spring onions (scallions), finely chopped
• 1 tbsp. plain flour
• Salt and pepper, to taste
• 2 cups chicken stock
• 3 egg yolks beaten
• 2 lemons, juice of
• 1 tbsp. parsley chopped

1. Melt the butter and fry the pork in it until sealed.
2. Do not brown.
3. Add the spring onions and thicken with the flour.
4. Season well with salt and pepper.
5. Add the parsley and mix well.
6. Pour in the stock, enough to cover and then simmer for 40 minutes.
7. Chop the cos lettuce into large sections and add to the pork.
8. Add the juice of the lemons to the egg yolks and beat well.
9. Take some of the hot stock and add to the egg mixture.
10. Mix very well.
11. Take the pork off the heat and allow to sit for a minute.
12. Add the egg mix to the pork slowly and stirring all the time.
13. Cook over a low heat, stirring, for 1 minute and then serve.

pork, cos lettuces, butter, spring onions, flour, salt, chicken stock, egg yolks, lemons, parsley

Taken from www.foodgeeks.com/recipes/2817 (may not work)