Chirino me Selino Avgolemono (Pork with Celery & Avgolemono Sauce)

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~ 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)	This Cyprus recipe is very popular in the winter months. Enjoy!

 

~ 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. ~ Good luck and bon appétit.

~ 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.