Egg and lemon sauce pork with celery and celery root

The meat of the traditional Greek feasts is delicious and versatile, because it can be cooked in so many ways that make all resistance to fall !

Preparation time: 15 minutes

Cooking: 2 hours and 15 minutes

Ingredients for 6 people:

  • 1,250 grams. large pieces of pork (boneless)
  • 1 packet of celery
  • 1 large celery root
  • 3 pieces finokio
  • 3-4 leaves white cabbage, coarsely chopped
  •  1 ½ cup of olive oil
  • 1 large onion, chopped
  • ½ cup sweet wine
  • 1 egg¼ cup lemon juice
  • 1 tsp fennel seeds
  • Salt and pepper

How to do:

1) Clean the outer part of celery with a depulper and cut it into pieces of 6-8 cm.

2) Clean the outer part of the finokio and cut it in half.  After cleaning the celery root, cut it into large cubes.

3) Boil the celery root in salted water for 4 minutes. Add the celery, cabbage and finokio and cook for another 4 minutes. Transfer it to a covered platter. Keep the water.

4) Heat the olive oil and saute the onion for 5 minutes, while stirring frequently. Then add the fennel seeds, meat, salt and pepper and saute for 2 minutes.

5) Deglaze with wine. Lower the heat and cover the pan. Cook for 2 hours, until the meat is tender well. (If necessary, add a little water of cooked vegetables). Add vegetables, 2 cups of their water and cook for 15 minutes.

6) Beat the egg in a bowl with the lemon juice and slowly add a little broth from the pot until the mixture thickens slightly.

7) Remove them and add the egg and lemon sauce into the pot, stirring constantly.

8) Leave the food for 5 minutes and then serve.