Title: Pork braised with celery avgolemono
 Categories: Greek, Meats, Main dish
      Yield: 4 servings
 
      3 lb Lean shoulder or leg of pork
      4 tb Butter or margarine
      1    Onion; finely chopped
           Salt & freshly ground pepper
      3 c  Hot water (approximately)
      1    Bunch celery
      2 tb Flour
      2    Egg yolks
  1 1/2    Lemons (juice only)
           Parsley or celery leaves
 
  Wipe the pork with damp paper towels, then cut into 1-1/2 inch cubes
  (the fat and skin may be left on during the cooking and removed
  later).  Melt 2 tablespoons of the butter in a heavy pan or Dutch
  oven.  Add the onion and cook until soft and transparent, then add
  the pork and cook, stirring, over medium heat until the raw meat
  color disappears.  Season with salt and pepper, add hot water to
  cover, then cover and simmer gently (or bake in a 325 F oven) for 30
  to 35 minutes, or until almost tender.  (The timing is important
  because the celery is to be added and cooked with the pork only until
  both are tender but not overcooked.)
  
  Meanwhile, prepare the celery.  Wash the stalks and scrape the heavy
  ones slightly.  Cut each stalk once lengthwise (if large) and then
  across into 1-1/2 inch slices.  (Use the leaves as well, if desired,
  but a few might be saved for a garnish or an accompanying salad.)
  Add the celery to pork and continue simmering 25 minutes until both
  are tender.  Using a slotted spoon, remove the pork and celery and
  place in a serving dish, first removing and discarding the fat from
  the meat.  Keep warm.  Skim the fat from the cooking liquid, then add
  water or boil down rapidly to make to make 1-1/2 cups.  Keep hot
  while you prepare the avgolemono.
  
  To prepare the avgolemono, heat the remaining 2 tablespoons butter in
  a pan.  Stir in the flour, and after cooking over low heat for 1
  minute, gradually add 2 cups of the hot cooking liquid from the meat.
  Stir until the sauce comes to a boil.  Meanwhile, in a small bowl,
  beat the two remaining egg yolks and add the lemon juice, droplet by
  droplet, beating all the while.  Beat a little of the thickened
  cooking liquid into the yolk mixture, then add the yolks to the pan
  of hot liquid.  Mix well and cook over low heat until thickened.
  Pour the hot sauce over the pork and celery, garnish with parsley or
  celery leaves and serve warm.
  
  Note: Celeriac may be substituted for the celery.  Use 2-1/2 pounds of
  celeriac, and peel, quarter, and cut it into 1/2 inch slices before
  adding it to the pork.  A little scraped, diced carrot may be added
  with the celery.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias