1-1.25 kg lean boneless pork, or 4 medium-sized pork chops 1 large head of
celery 3 tablespoons vegetable oil 1 medium onion, finely sliced 600 ml
hot water salt and white pepper
Avgolemono Sauce 2 eggs 1 tablespoon cornflour diluted in 3
tablespoons cold water 2 lemons
Serves 4 persons!
METHOD
Rinse the meat and drain. Discard the root end of the
celery, separate into stalks, trim and rinse individually under cold running
water. Using the sharp point of a knife, dislodge any suspicion of grit in
between its ribbed back. Cut the celery into 5 cm pieces, using its leaves as
well. Drop the celery into salted boiling water in a large saucepan, about 22-25
cm and boil for 5 minutes, then drain and keep aside. In the same saucepan, heat
the oil and sautee the meat and then the onion. Neither should get brown but
just be slightly transparent. Add the hot water, cover and simmer for 45
minutes, or until the meat is tender. Season with salt and white pepper, 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. Pour it slowly all over the meat, rotating the saucepan at the same
time. Put back on a very low heat for 5 minutes only, in order to cook the
cornflour and thicken the sauce, but on no account let it boil. Serve with
fresh green salad, fresh bread and, if you have a large appetite, with mashed or
roasted potatoes.
