Hirino Selino Avgolemono (Braised Pork w/ Celery in an Egg and Lemon Sauce)
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Ingredients:
2 Lbs Boneless Lean Pork, Cubed
1 Medium Onion, Finely Chopped
1 Bunch Scallions, Finely Chopped
4-6 Celery Stalks, Cut Into 1½" Pieces
1 Tbsp Fresh Dill Weed, Finely Chopped
2 Cups Canned Or Homemade Chicken Stock
1 Tbsp Olive Oil
1 Tbsp Butter
1 Tbsp Cornstarch, Diluted In 1 Tbsp Water
Juice Of 2 Medium Lemons
3 Large Egg Yolks
1 Tbsp Parsley, Finely Chopped
Salt And Pepper To Taste

In a dutch oven over low heat saute onion and scallions in butter and olive oil, cooking 3-4 minutes. Add pork and cook until raw color is gone. Season with salt and pepper. Add chicken stock and cover simmering for 20-25 minutes. Add celery and dill weed and continue to cook until both pork and celery are very tender. With a slotted spoon remove pork and celery to a heated platter. Mix the corn starch and the stock and cook until a 1/3 of the liquid is reduced. Beat egg yolks in a bowl and slowly add the stock and lemon juice, alternating between them. Cook slowly, stirring constantly until the sauce starts to thicken (be very careful not to boil or you will end up with scrambled eggs). Pour sauce over the pork and sprinkle with chopped parsley. Serve at once.

Peter Vee