Χοιρινό με Σέλινα (Cherino me Selina - Pork with Celery)
Ingredients: (for 4 persons)
1/2 kg of pork meat (medium fat)
1 onion, chopped
1 kg celery, cut into 6-7 cm long pieces
5 tablespoons lemon juice
120 cc. olive oil
salt and pepper to taste
120 cc. warm water
Photograph (c)2008 Antonia Matalas
Cut the pork into large cubes and season with salt and pepper. Heat the olive oil in a large pot and brown the onion in it. Add the pork cubes and let them brown too. Add the warm water, so that the meat is half-covered, cover the pot and let it cook at a low temperature for about 30 minutes.
Meanwhile, in a separate pan, put the celery pieces into boiling water to soften a little. Then remove from the pan and add them to the pot with the meat and let it all cook together for the remainder of the time.
Remove the pork cubes and the celery from the pot and set them aside. Separate the egg yolks and egg whites. With a fork, whisk the egg whites first until they are slightly frothy and then add the yolks and continue to beat while you gradually add the lemon-juice, as well as two spoonfuls of water and several spoonfuls of the hot juice from the pot, little by little, until the mixture becomes warm. Take care not to let the egg cook independently. Pour the egg-lemon mixture into the pot and stir.
Place the meat and the celery into the pot, bring it gently to boil, and let it simmer for another 2-3 minutes. Serve hot.