Pork Fricassee Paired With Egg-Calamansi Sauce

I'm not hard to find in the bookstore. Chances are, I'll be browsing the cookbook corner or rummaging the magazine shelves for anything that's got to do with cooking.

Most times, I walk out with just one or two in hand but I really outdid myself at a book sale the other day. The discounts were phenomenal. This person (points to me) got carried away, huffed and puffed three bags full of twenty one books, mostly hardcovers, to the car parked several floors below. She swore never to do it again as her arms cried mercy.....unless someone like Dwayne 'The Rock' Johnson offered some assistance.  

Anyway, that gives you an idea what my home library is mostly about - a collection of cookery gems.

Pork Fricassee Paired With Egg-Calamansi Sauce

I finally settled on this (points to picture above) for dinner after flipping through piles of books. The original recipe uses lamb, white wine, fennel and spring onions. I went with what I had in the refrigerator.

The end result? Madly delicious! The gravy is pleasantly rich. It's not the strongly flavoured kind. This is lemony, mild and slurp-friendly.

Check out the recipe below.

Pork Fricassee ~ Inspired by Chef Giovanni's (Giovino Restaurant, KL) Lamb Fricassee which was featured in Flavours magazine, December 2013 issue.

Ingredients:
- 800g pork pieces
- 1 medium onion (chopped)
- 6 leaves local lettuce (roughly chopped)
- 1 handful fresh coriander (chopped)
- 1 cup rice wine
- 2 cups water
- 1 tbsp cooking oil

Paired with avgolemono (egg-lemon) sauce. I replaced lemon with calamansi.
- 1 egg yolk, juice from 3 calamansi, 1 tbsp flour, 1 tbsp hot water mixed together.

How-to:  Heat oil in pan. Saute pork, add onions and cook until translucent.

Add one cup rice wine, stir for several minutes. Add two cups water and cook covered on medium heat for 30 minutes or more, until meat is just tender enough to comfortably bite into.

Then, add half of the chopped lettuce and all of the coriander. Continue cooking for a further 15 minutes on low heat.

After that, add the remainder of the lettuce, mix well for a  minute. Finally, stir in the egg-calamansi sauce and let it cook for a couple of minutes before serving.

Eat with bread, rice or as is.

From top-left : Add wine, water and stew.
Add lettuce, coriander - continue cooking.
Bottom: Stir in egg-calamansi sauce.

Serve H-O-T!

Pork Fricassee In Yummy Gravy!