1kg pork (cut in large pieces)
2 oranges (juiced)
1/2 glass of red dry wine
1/2 glass of olive oil
1 big onion
5 garlic cloves
10 allspice berries
1 tsp thyme
1 tbs sugar
3 cups fresh DODONI milk
3 cups water
2 celery roots
1 russet potato
4 tbs fresh DODONI sheep's butter
salt & pepper
Peel the celery roots and potato and cut in cubes.
Wash and cut leeks in slices.
Peel the garlic cloves and chop the onion.
Wash and pat dry well the pork.
Juice the oranges.
Pour the olive oil in a pot until hot. Add the leeks and sauté until golden.
Remove from pot and leave aside. Add the pork and sauté until brown at all sides. Add the onion and garlic, allspice berries, sauté for a minute and pour in the wine.
After 4-5 minutes add the orange juice, salt, pepper and thyme. Reduce heat in low and let simmer until the pork is soft. Check the liquids every now an then and add some hot water if needed. In another pot bring milk, water and one tablespoon of salt just to boil over high heat.
Add celery roots and potato and bring to boil. Reduce heat to medium and simmer vegetables until tender, about 30 minutes. Drain, discard cooking liquid.
Combine vegetables and butter in a food processor and puree until smooth.
Season to taste with salt, pepper and nutmeg. When the pork is almost done, add the sautéed leeks.