Pork with celery and egg lemon sauce
Many times in the past my mother used to cook the following recipe when i was back in Greece which -as i found later- is used especially during christmas.
Not sure about that but thats what i have read…
To be honest for me i just thought about it again when i had an overload of pork chops.
In my version the amount of celery could be more but its one of those times that you cant have everything perfect when you are eager to eat something nice!
Obviously, the success of the egg lemon sauce in this recipe makes all the difference
- 250gr of pork cut pieces
- A bunch of celery leaves cut
- 1 onion finely cut
- 2 teaspoons of olive oil
- Salt and pepper
- 1/2 of vegetable stock cube
In a big pot add the olive oil in medium heat and throw the pork inside.
Wait until the pork becomes brownish from all sides and then add the salt and pepper
Add as much water is needed to cover the pork throw the vegetable stock cube and let it boil for 30 mins.
Later on add the celery leaves and boil it as much as it is needed to make sure the pork is soft.
Try to make sure that most of the liquids are evaporated and when it is soft add the egg-lemon sauce and remove it from the heat. Serve immediately!
picture courtecy of 365vegandays.