Hirino me selino avgolemono (braised pork and (see dirs))

6 servings

Ingredients

Quantity Ingredient
2 teaspoons Salt
2 pounds Celery; with the leaves
;separated into stalks,
;trimmed and cut into 2 inch
;lengths
2½ pounds Pork, lean boneless; trim of
;excess fat, cut into 1 inch
;cubes
Black pepper; freshly ground
6 tablespoons Olive oil
2 cups Onion; finely chopped
3 cups Water
1 Egg
1 teaspoon Cornstarch; dissolved in 2
;tablespoons of water
3 tablespoons Lemon juice, fresh

Directions

Name; Braised Pork and Celery with Egg and Lemon Sauce In a large saucepan, bring 2 quarts of water and 1 teaspoon of the salt to a boil over high heat. Drop in the celery and return the water to a boil. Cook briskly, uncovered, for 15 minutes or until the celery shows only slight resistance to the point of a small, sharp knife. Drain the celery in a large sieve or colander and run cold water over it to stop the cooking. Set aside.

Pat the pork completely dry with paper towels and season the cubes with the remaining teaspoon of salt and a few grindings of pepper. In a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it. Brown the pork in the hot oil in 2 or 3 batches, turning the cubes frequently with a spoon and regulating the heat so they color deeply and evenly on all sides without burning. As they brown, transfer the cubes to a plate and set aside.

Add the onions to the fat remaining in the skillet and, stirring frequently, cook for 5 minutes, or until they are soft and transparent but not brown. Pour in the 3 cups of water and bring to a boil over high heat. Then return the pork, turning it about with a spoon to coat it evenly with the onion mixture. Reduce the heat to low, cover tightly and simmer for 15 minutes longer, or until the meat shows no resistance when pierced with the point of a small, sharp knife.

Beat the egg with a whisk or rotary beater until frothy. Give the cornstarch mixture a quick stir to recombine it and add it to the egg. Beat in the pork. Stirring constantly, pour the mixture into the skillet. Still stirring, cook over low heat until the sauce thickens slightly, but do not let boil. Serve at once, from a heated platter.

NOTE: In Greece, very young celery root, with stalks and leaves, is available and would customarily be used in this dish. It is difficult to find in the United States, but if you can obtain it, you may substitute 2 pounds of young celery root for the celery.

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Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 02-05-95

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