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Anna's Spring Pork with Lemon and Escarole

Category:	Main Dishes

# of Servings:	4 to 6

Submitted by:	Anna Christoforides, chef and owner of Gardens of Salonica

Description:	This pairs pork in a creamy egg-lemon sauce with leafy escarole with its slightly bitter edge. Serve this just as is (sans rice or pasta) using crusty bread to mop up the juices.

Ingredients:	3 lbs. pork shoulder roast, cut into 3-ounce pieces ½ c. extra virgin olive oil 3 c. white wine 2 lbs. escarole 2 bunches scallions, trimmed and rinsed, white parts only, cut in 2-inch lengths 4 eggs ½ c. lemon juice 1 Tbsp. fresh dill, chopped salt and freshly ground white pepper (about 1 tsp. each)

Preparation:	In a heavy, large saucepan or Dutch oven, sear the pork in the oil over medium-high heat until it is very brown, about 5 minutes. Add the wine, salt, and pepper. Cover and simmer until the meat is meltingly tender, about 30 minutes. Stir in the escarole and scallions and cook until just tender, 2 to 3 minutes. Turn off the heat. In a medium bowl, whisk together the eggs and lemon juice (you should have equal amounts of each). Whisk in ½ c. of the braising liquid, then return this to the pork and stir lightly to combine. Serve immediately garnished with the dill.

6 ISSUES (1 YEAR)

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