Pork Fricassee with Egg-lemon Sauce and Celery

Ingredients

• 1.5 kg boneless pork from the neck (43 ounces)
• 2 kg green celery (70 ounces)
• 2-3 spring onions, chopped (optional)
• 1/2 cup olive oil
• 3 medium sized red onions, finely chopped
• salt and freshly ground pepper

For the egg-lemon sauce (Avgolemono)

• juice of 2 lemons
• 2 eggs
• 1 tbsp corn starch

Instructions

1. 
   
2. To prepare this delicious traditional pork fricassee recipe, start by removing all the yellow leaves from the celery. Wash thoroughly the celery and cut in 2-3 pieces each. In a large pan add some water and a good pinch of salt and bring to the boil; parboil the celery for about 5 minutes, drain in a colander and set aside.
3. Cut the pork into portions, wash, strain and season with salt and pepper. Heat the olive oil in a large saucepan, add the meat and sauté on both sides, until lightly coloured. Add the onions and sauté, until softened (but not coloured).
4. Pour in 2 cups of lukewarm water, put the lid on and let it simmer for about 1 hour. Add the celery and season with salt and pepper; let it simmer for another 15-20 minutes. (Do not stir with a wooden spoon, rather than simply shake the pan occasionally, keeping the handles.) Remove the pan from the stove and set aside.
5. To prepare the egg lemon sauce for the pork fricassee, crack the eggs into a bowl and whisk; gradually add the lemon juice and the corn starch and whisk until it dissolves. Take a ladle of stock from the pan, pour in the egg and lemon mixture and whisk quickly. Add one more ladle and whisk again, so that the eggs get warm. Pour the egg mixture back into the pot, shake the pan to blend and simmer for 3 minutes. Let it stand for 5 minutes before serving.
6. This traditional recipe for pork fricassee in egg lemon sauce, can be also made with veal, lamb or chicken. Enjoy while still warm. Merry Christmas!

Source:

http://www.mygreekdish.com/recipe/pork-fricassee-recipe-egg-lemon-sauce-celery/