Pork with celery & lemon sauce

Pork and celery recipe

Would you like to cook a delicious Greek dish, which is also a great alternative for a Christmas table?  Pork with celery and lemon sauce! (vegetarians can replace the pork with mushrooms! )

Enjoy your meal and happy holidays!

Recipe

Ingredients

1 kilo of pork (shoulder, neck)
2 onions, chopped
1 small glass of dry white wine (optional)
1.5 kilo of celery (root and leaves)
½ teacup of olive oil
2 teacups of homemade meat stock or water
½ teacup of dill, chopped
2 eggs
Juice of 2 lemons
Salt and pepper

Method

Clean the meat and cut it into pieces. In a deep pot, put the olive oil to heat and fry the meat well on all sides until golden brown. Then add the onion and fry it for 2-3 minutes. (Add the wine, if using), add stock or water and let the meat simmer until tender for about 1-1.5 hours. In the meantime you clean, wash and chop the celery root and leaves in medium-sized pieces. Half an hour before the meat is cooked, add salt and pepper, add the celery and dill and continue to let it cook.

For the lemon sauce:

Whisk the egg whites in a bowl until they become thick foam, add the yolks and whisk again. Add the lemon juice and beat slightly. Finally, add a few tablespoons of the hot stock (of the food) to the egg mixture. Remove the meat from the heat and add the lemon sauce slowly and stir gently (make sure the egg does not get cooked).

Serve hot and garnish with freshly cut dill.