INGREDIENTS

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 877
Calories From Fat: 574
Total Fat: 64g
Cholesterol: 326.5mg
Sodium: 297.6mg
Potassium: 1190.7mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: 1.9g
Protein: 64.2g