Traditional pork with celery, this cooked food brings back many childhood memories. My mother used to make it mostly at Christmas time. Maybe to convince us to eat some vegetables or maybe because these days he was home and had time to cook. Anyway, we loved it and enjoyed the family lunches. The recipe is relatively simple, very healthy and full of love!
Eva Metis Koutoumanou
Ingredients
500g pork
450g celery
1 onion
1 leek
4 tablespoon(s) olive oil
1-2 lemonssalt & pepper
Procedure
Peel the celery and cut it into about 10 cm long pieces. Cut the onion into cubes and the leek lengthwise and then into slices.Fill a large pot with water and let it come to a boil. Add the celery and boil for 2-3 minutes. Remove with a slotted spoon and set aside.In a pot, heat the olive oil over medium heat and add the pork cut into pieces. Cook for 3-4 minutes until golden brown on all sides.Add the onion and leek and mix well. Add about 1 cup of water. Season with salt and pepper.Cover with the lid and simmer for 1 hour until the pork is tender.Add the celery and cook for 20-30 more minutes over low heat.For the egg-lemon sauce, separate the egg white from the yolk. Beat the egg white until foamy. Add the lemon juice and egg yolk and mix well.Using a tablespoon, add a couple of ladles of the food juice to the bowl with the egg-lemon sauce stirring constantly with a whisk.Pour the egg-lemon sauce back into the pot with the food and heat for 1-2 minutes until everything is combined.Notes- Use a piece of pork that is good for slow cooking, such as pork shoulder.
Tip
Use one or two lemons for the egg-lemon sauce depending on how lemony you like the food.
Store
You can store what's left of the pork with celery in the fridge and consume it within the next two days. You can also freeze it for up to 2 months, then thaw it overnight in preservation and warm it up before serving.
Enjoy!
