- 3 lbs of pork (preferably with bones)
- 2 bunches of tender celery, including leaves
- 2 medium-size onions finely chopped
- 3 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
For Avgolemono Sauce:
- 2 eggs, lightly beaten
- Juice of 1 1/2 lemons
- 1 tbsp of corn flour (Optional if needed)
- Wash and cut your meat in small pieces and dry.
- Discard the root end of the celery, separate into stalks, trim and rinse individually under plenty cold running water.
- Cut the celery into 5 cm pieces, using its leaves as well.
- Drop the celery into salted boiling water in a large saucepan and boil for 5 minutes, then drain and keep aside.
- Heat the olive oil in a large saucepan and sauté the pork pieces for 10 minutes or until browned on all sides.
- As they brown, transfer the pork pieces to a plate and set aside.
- Add the onions to the fat remaining in the saucepan and, stirring frequently, cook for 5 minutes, or until they are soft and transparent but not brown.
- Pour in the 3 cups of hot water and bring to a boil over high heat.
- Then return the pork pieces into the pan, turning it about with a spoon to coat it evenly with the onion mixture.
- Add the oregano and salt and pepper to taste.
- Lower the heat and simmer gently for 45-60 minutes or until the meat is tender.
- Add the celery and cook for a further 10-15 minutes until the celery is very tender.
- Turn the heat off and let it stand for at least 5 minutes before you add the sauce.
- Prepare the Avgolemono Sauce – (Egg and Lemon Sauce).
- Whisk together the eggs and lemon juice and ladle some of the broth from the stew into the mixture while whisking.
- Pour the mixture into the stew and stir well with a wooden spoon.
- Put back on a very low heat and stir for a few minutes until the sauce begins to thicken.
- If the sauce is not thick enough to your taste diluted 1 tablespoon of corn flour in 3 tablespoons cold water and put it in the sauce.
- Allow 5 more minutes on low heat in order to cook the corn flour and thicken the sauce, but do not let it to boil.
- Serve immediately with plenty of fresh bread for dipping into the sauce.
- Chirino me Celino Avgolemono (Pork with Celery & Avgolemono Sauce) can be accompanied with Roasted Potatoes, Mash Potatoes or even Fresh Garden Salad.
- In Cyprus, very young celery root with stalks and leaves, is available and would customarily be used in this dish.
- It is difficult to find in the United States, but if you can obtain it, you may substitute 2 pounds of young celery root for the celery.