Greek Braised Pork and Celery in Egg-Lemon Sauce

What you need

• 800 g (1 3/4 lb) boneless pork shoulder, cut into 4 cm (1 1/2 in) cubes
• 3 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 600 g (1 1/3 lb) celery stalks, with some leaves, cut into 5 cm (2 in) pieces
• 1 bunch fresh dill, chopped
• 2 large eggs
• 80 ml (1/3 cup) lemon juice, from about 2 lemons
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Pat the pork dry and season it with salt and pepper.

2. 2

   Heat the olive oil in a heavy pot over medium-high heat. Brown the pork in 2 batches until golden on all sides, 4-5 min per batch. Move it to a plate.

3. 3

   Lower the heat to medium. Cook the onion in the same pot until soft, 5-6 min, then add the garlic for 1 min.

4. 4

   Return the pork to the pot and add enough hot water to just cover it. Bring to a boil, skim off the foam, then cover and simmer on low for 45 min.

5. 5

   Add the celery and half of the dill. Season lightly, cover and simmer until both the pork and the celery are tender, 30-35 min. The liquid should be shallow, about halfway up the meat.

6. 6

   Take the pot off the heat and let the bubbling stop, 3-4 min.

7. 7

   In a bowl, whisk the eggs for 1 min until frothy, then whisk in the lemon juice.

8. 8

   Ladle about 250 ml (1 cup) of hot broth into the egg mixture a spoonful at a time, whisking all the while, so the eggs warm up without scrambling.

9. 9

   Pour the mixture back into the pot and swirl the pot to blend it in. Set it over very low heat for 2-3 min until the sauce turns creamy and just thickens. Do not let it boil.

10. 10

    Taste and add salt, pepper or more lemon juice until the sauce is clearly tart. Scatter the remaining dill on top and serve hot.

Imported from vayiaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.