How to cook
Cut the pork in large bites and sprinkle it generously with salt and pepper. Heat oil in large skillet or saucepan and fry the pork pieces 2 times until lightly browned. Braise the meat and remove it, fry the onion coarsely chopped into crescents in the same oil.
In a few minutes add the cleaned and sliced mushrooms to the onion. Sauté the vegetables until softened. Towards the end, add the flour and cook another 1-2 minutes. Season with paprika and black pepper and a little salt if needed.
In a large clay pot, distribute the onion with mushrooms on the bottom. Put the pork on top and pour in the white wine. Close the clay pot with a lid and put it to bake for about 1 hour and 30 minutes in a very hot oven.
Then lightly beat the eggs, add them to the pot and finish cooking for another 10-odd minutes with the lid on, until ready.