Foreign influences may have prevailed when it comes to the recipe choices that one has to make for the Christmas table but tradition in Messinia imposes the house to have the amazing smell of a recipe made with pork and celery.
Here's the recipe of how to cook it:
Marinate the pork from the previous day, placing it in a bowl with ½ cup of olive oil and ½ cup of lemon juice and leave it in the refrigerator overnight.
Cut the leeks into small pieces and blanch them in a little salted water. Then drain them. Cut the celery into small pieces and blanch it too. Then, drain it.
In a large saucepan, frizzle (very lightly) the onion in the oil. Drain the meat from the marinata, put salt and pepper, put it in the saucepan and brown it well. Add 2-3 cups of warm water and let it simmer for about half an hour. Add the celery and the leeks, add a little salt and a little pepper and leave it in a low heat until the meat is softened and left with minimal juice.
Beat the eggs in a meringue. Beat the egg whites very well, pour the egg yolks, dissolve the cornflower in 3 tablespoons of water and pour it into the eggs. Add the lemon juice and mix well. Add little by little 4-5 tablespoons of broth from the pan while stirring well to avoid spoiling the egg.
Pour the mixture into the saucepan shaking well so that it goes everywhere. At first boil remove it from the stove. Wait for 5-10 minutes and serve.
It is accompanied by seasonal fruit.