Monday, November 2, 2009

Hoirino me Selino: Lemon Pork with Celery

This stew is a favorite combination of tastes... meat, in this case pork, stewed with a green vegetable (celery), doused with lemon juice before serving. It's easy and delicious.

This is one of the few Greek recipes that calls for thick-stemmed celery, and not wild celery.

Cook Time: 1 hour, 10 minutes

* 3 1/4 pounds of boneless neck pork, cut in 2 inch chunks
* 4 1/4 pounds of celery with leaves or and celery root
* 2 large onions, finely chopped
* 3/4 cup of olive oil
* 1 beaten egg
* 1/4 cup of freshly squeezed lemon juice
* 1 tablespoon of salt
* 1/2 teaspoon of pepper
* 3-4 cups of water


Trim and wash the celery. Cut in long strips and cut strips into 1 1/2 to 2 inch pieces. (the root in small chunks). Transfer to a saucepan with cold water to cover, bring to a boil, and boil for 10 minutes. Drain and set aside.

In a dutch oven or stew pot, sauté the onion in hot oil. When the onion is soft, add the pork and 3 cups of water. Bring to a boil, cover, and cook over medium heat for 45 minutes. Add celery, salt, and pepper, reduce heat and simmer for 25 minutes. Do not stir the pot. Shake gently from time to time to prevent meat from sticking.

Beat the egg with lemon juice and add some of the meals water slowly. Remove the pot from the fire and add the beaten egg and shake the pot gently. Let sit for 10 minutes before closing the lid or serving.

Note: If more water is needed, add boiling water.

Yield: serves 6-8

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