Friday, April 12, 2013

Pork and Celery Egg-Lemon

I have had to change alot of my ways of thinking and doing things since moving to Greece, especially when it comes to food. Years ago when we would go out to eat, I would keep sending main dishes back to be heated up; the Greeks think the flavor of food is better at room temperature.  I would also return vegetables and salads swimming in olive oil, not realizing that copious amounts of oil on a dish reflected the chefs generosity toward us.  One can never have enough oil to dip the fresh bread in at a Greek table, whereas when I grew up we only served bread for special occasions and with spagetti.  And then there's celery. I used to think celery was only used for dipping, or in soups and salads, never as a main dish.  (I never knew the Greeks used to make garlands out of celery for the sacred games either).  I must say that my life has become much more flavorful and full of really useful information, now that I've learned to eat and think like a Greek!

Pork and Celery with Egg Lemon Sauce

3 lbs. of lean pork, cubed
1 large onion, chopped
1 clove garlic, minced
1/4 cup butter
2 Tables. flour
1/2 cup white wine
1Tables dill, finely chopped
10 celery stalks, leaves  included
salt and pepper
juice of 2 lemons

2 eggs
The Celery preferred by The Ancient Greeks.

Saute the pork, onions and garlic in the butter till golden brown, stir in the flour till dissolved, add salt and pepper, dill, wine and enough water to cover; (2 potatoes, wedged may also be added), simmer, covered for about one hour or until the pork is tender. Cut the celery in half lengthwise and add to the pork mixture, simmering until tender. Meanwhile, separate the eggs, beating the yolks and whites.  Stir the whites and yolks together and beat in the lemon juice; slowly stir the egg/lemon mixture into the meat, cover and remove from fire; allow to sit awhile before serving.  Your favorite salad and plenty of bread for the great sauce is all you need to make this one terrific meal.

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