The lemon flavouring in this recipe counteracts the richness of the pork and enhances its flavour. Serve the casserole with jacket potatoes and steamed French beans. Pare the lemon rind in one piece so that it will be easy to remove.
1 oz. seasoned flour, made with
1 oz. flour, ½ teaspoon salt and
½ teaspoon black pepper
4 lb. pork fillets, cut into
2 fl. oz. olive oil
2 garlic cloves, crushed
3 medium-sized onions, chopped
6 celery stalks, trimmed and cut into
1 pints chicken stock
1 teaspoon dried marjoram
1 teaspoon dried chervil
½ teaspoon dried thyme finely pared rind and juice of
2 lemons, peeled, white pith removed, segmented and chopped
1 tablespoon beurre manie
Placed the seasoned flour on a plate and coat the pork cubes in it, shaking off any excess. Set aside.
In a very large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the garlic and onions and cook them, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Using a slotted spoon, transfer the onions and garlic to a plate. Set aside.
Add the pork cubes to the pan, a few at a time, and fry them, turning them frequently, for 6 to 8 minutes or until they are lightly and evenly browned. With a slotted spoon, transfer the cubes to a plate as they brown.
Return the onions and garlic to the casserole. Add the celery and pour in the chicken stock. Increase the heat to high and bring the stock to the boil, stirring constantly. Add the pork cubes and, when the mixture comes to the boil again, reduce the heat to low. Stir in the marjoram, chervil, thyme, lemon rind and juice. Cover the casserole and simmer the meat for 50 minutes or until it is tender when pierced with the point of a sharp knife.
Remove and discard the lemon rind. Increase the heat to moderate and stir in the lemon segments. Add the beurre manie, in small pieces, stirring constantly, making sure that each piece is absorbed before adding the next. Reduce the heat to low and simmer the sauce for minutes, stirring frequently. Remove the casserole from the heat and serve immediately.