Pork and Celery Avgolemono

Recipe by Mimi Bobeck
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READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 4 12 - 5
    lbs celery & leaves, cut into 1-inch pieces
  • 3
    lbs pork, cut into 1 inch cubes
  • 12
    cup butter
  • 3
    medium onions, chopped
  • 2
    lemons, juice of
  • 1
    tablespoon cornstarch (cornflour)
  • salt & freshly ground black pepper
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DIRECTIONS

  • Season the pork with salt and pepper.
  • Melt the butter in a large pot and brown the pork lightly over high heat, stirring frequently.
  • Add the onions and cook 10 to 15 minutes until soft but not browned.
  • Add enough water to barely cover the meat.
  • Cover and cook over low heat for about 1 hour.
  • Add the celery and cook another 30 minutes, until the celery is tender and only about 1 cup of liquid remains. Beat the eggs in a bowl.
  • Mix the cornstarch (cornflour) in 1/4 cup (60 ml) water and add to the eggs.
  • Add the lemon juice and beat the mixture well.
  • Temper the sauce by slowly adding some of the hot liquid from the meat to the egg-lemon mixture, beating it in thoroughly.
  • Pour the egg-lemon mixture over the meat and shake the pan gently over low heat until the sauce thickens.
  • DO NOT BOIL.
  • Serve immediately.
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