Pork Fricassee with Celery

Ingredients

• 1 kg pork
• 1 kg celery with roots attached
• 2 medium leeks, sliced
• 1 large onion, finely chopped
• 2 green onions, finely chopped
• 3 garlic cloves, finely chopped
• 1 bunch dill, finely chopped
• A little flour for browning the pork
• 50 g white wine
• Salt
• Pepper
• Olive oil

Instructions

1. Separate the celery stalks from the roots, wash them, cut them into pieces, and place them in a colander.
2. Clean the celery root, wash it, cut it into pieces, and place it in the colander with the stalks. Set aside.
3. Rinse the pork well, pat it dry, season with salt and pepper, and dust it lightly with flour.
4. In a wide pot, heat the olive oil over high heat and brown the pork on all sides. Remove the pork and set it aside in a bowl.
5. In the same oil, sauté the onion, garlic, leeks, and green onions for about 4-5 minutes until they soften slightly. Add the wine and allow it to evaporate.
6. Add the celery with its root, the browned pork with any juices it released, and enough water to cover all ingredients.
7. Season with salt and pepper, cover the pot, and simmer for about 1 hour and 15 minutes or until the pork is tender.
8. Once the dish is ready, add the chopped dill and turn off the heat. Add more water if necessary while simmering.

Ingredients for the Avgolemono Sauce

• 2 eggs
• Juice of 1-2 lemons

Instructions for the Avgolemono Sauce

1. In a bowl, beat the egg whites until frothy, then add the yolks and whisk together.
2. Gradually add the lemon juice while continuing to whisk.
3. Slowly add warm broth from the pot, one ladle at a time, to the egg-lemon mixture, whisking continuously to temper the eggs.
4. Pour the avgolemono sauce back into the pot and gently shake the pot in a circular motion to evenly distribute the sauce.

Enjoy your flavorful pork fricassee with creamy avgolemono sauce!