- 3 tbsp olive oil
- 3 lbs boned leg of pork, trimmed and cubed
- 1 medium-sized yellow onion, peeled and sliced
- 1 bunch celery, including leaves, trimmed and sliced
- 1 tsp dried oregano
- Freshly ground black pepper
- For the Avgolemono Sauce:
- 2 eggs, lightly beaten
- Juice of 1 1/2 lemons
Celery (Selino) is a favorite combination with pork. This Greek recipe is very popular in the winter months. Enjoy!
Heat the oil in a large saucepan and saute the pork for 10 minutes or until browned. Add the onion, celery and oregano, and cook for a further 10 minutes, stirring constantly until the celery begins to soften. Add water to just cover the stew, season to taste with salt and pepper, and simmer gently for 1 hour or until the meat is tender. Allow the stew to cool slightly.
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. Continue to stir over a low heat for a few minutes until the sauce begins to thicken. Serve immediately with bread.
Serves 4 to 6