• 4–5 tablespoons olive oil
• 2 onions, chopped
• 1.25 kg (2 lb 12 oz) boneless leg of pork, cut into 5 cm (2 inch) chunks
• 2 garlic cloves, lightly crushed
• 250 ml (1 cup) white wine
• 1 large head of celery
• 1 teaspoon dried wild fennel flowers
• 3 eggs
• juice of 2 lemons

Heat 3 tablespoons of the olive oil in a large heavy-based saucepan over medium heat. Add the onions and sauté until softened. Add a little extra oil, then add the pork pieces to the pan and continue cooking until the meat browns a bit. Add the garlic and cook for another minute. Add the wine and leave to reduce a bit. Season with salt and pepper, add 750 ml (3 cups) of water and bring to the boil. Lower the heat and simmer for 1 hour. Check the water level of the meat occasionally — it should be simmering in some liquid, so add more if necessary.

Trim the celery and separate all the stalks. Chop off the top leafy parts (you won’t need them here). Strip away the stringy bits with a knife, starting at the bottom and pulling all the way to the top so that the strings come away. Cut the stalks into lengths of about 5 cm (2 inches).

Add the celery and dried fennel to the pan with another 750 ml (3 cups) of hot water. Cover and simmer for another 45 minutes or so, again checking the water level and adding a bit more if necessary. Remove the pan from the heat and leave for 5 minutes.

Whisk the eggs in a bowl with some salt and pepper. Whisk a ladleful of the meat juices into the eggs, whisking continuously to make sure they don’t scramble. Add another ladleful of juice and then pour the eggs into the saucepan, mixing with a wooden spoon. Add the lemon juice and mix through. Put the pan back onto the lowest heat possible and cook for another minute or so, stirring continuously to just cook and thicken the eggs. Remove from the heat, taste for seasoning and serve immediately.