Ingredients:

• 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)

Method:

• 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.

NOTE:

• 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.