Lettuce Stew with Pork

How to prepare lettuce stew with pork

1. Finely chop the onion. Slice the green onion into rounds. Grate the celery. Cut the meat into 2 cm cubes.
2. In hot oil, fry the meat until the cubes change color on all sides. Stir a few times. Add the onion, green onion, and celery and sauté for about 5 minutes, until the onion is soft.
3. Cover the meat with water (500 ml). Add salt and ground black pepper and bring to a boil. Turn the heat to low and simmer with the lid on for 1 hour (until the meat is well cooked).
4. Separate the lettuce leaf by leaf, wash it, drain well. Roll the leaves tightly and chop them.
5. When the meat is cooked, remove the lid and add the lettuce, one handful at a time, stirring after each until it wilts. After you've added all the lettuce, put the lid back on and simmer for 10 minutes on low heat.
6. Meanwhile, chop the dill and parsley and add them to the pot over the lettuce.
8. Beat the egg with a whisk. Add the flour and lemon juice and beat well until you have a lump-free mixture.
9. With a ladle, remove more than 1/2 cup of liquid from the meat.
10. Slowly, begin pouring hot liquid over the egg. Stir constantly with the whisk in the egg, pouring the liquid like oil for mayonnaise, in a thin stream. After you've finished with the liquid, remove the pot with meat and lettuce from the heat. Wait until it stops boiling. Pour the egg mixture into the pot and stir quickly to combine. Put the pot back on low heat and let it sit for another 5 minutes to thicken. During this time, stir frequently and don't let it boil at all, so the sauce doesn't curdle.
11. When the sauce has thickened, remove the pot from heat. Let it sit covered for at least 15 minutes, the sauce will thicken more and the flavors will meld. It's good reheated.
    

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