Cut the fillet in bite-sized pieces.

Finely chop the onion and the white part of the spring onions.

Put 2 tbsp of olive oil in a saucepan, let it heat up a bit and saute the chopped onions and the pork.

Pour some white wine (half a glass of wine).

Add salt and pepper.

Once the wine evaporates, add water so as to cover the meat.

Boil until the meat is tender.

At the same time, chop the lettuces, dill and spring onions.

Once the pork is boiled, add the vegetables and the stock cube.

Let it boil.

When it’s ready, turn off the heat.

Separate the eggs in egg whites and yolks.

Squeeze the lemons.

Beat the egg whites very well until fluffy.

Add the yolks while continually stirring and put the corn flour.

Alternately add the lemon juice and broth from the saucepan.

Pour the mixture to the meat and shake the saucepan so as the sauce is mixed very well.

Boil rice to accompany the food.