Hirino me Selino

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== Description ==
Pork with celery in egg and lemon sauce. Serves 4 persons! 
== Ingredients ==
* 1-1.25 kg lean boneless Pork, or 4 medium-sized Pork chops
* 1 large head of celery
* 3 tablespoons vegetable oil
* 1 medium Onion, finely sliced
* 600 ml hot water
* salt and white pepper
=== Avgolemono Sauce ===
* 2 eggs
* 1 tablespoon cornflour diluted in 3 tablespoons cold water
* 2 lemons
== Directions ==
# Rinse the meat and drain.
# Discard the root end of the celery, separate into stalks, trim and rinse individually under cold running water.
# Using the sharp point of a knife, dislodge any suspicion of grit in between its ribbed back. Cut the celery into 5 cm pieces, using its leaves as well.
# Drop the celery into salted boiling water in a large saucepan, about 22-25 cm and boil for 5 minutes, then drain and keep aside.
# In the same saucepan, heat the oil and sauté the meat and then the onion. Neither should get brown but just be slightly transparent.
# Add the hot water, cover and simmer for 45 minutes, or until the meat is tender.
# Season with salt and white pepper, add the celery and cook for a further 10-15 minutes until the celery is very tender.
# Turn the heat off and let it stand for at least 5 minutes before you add the sauce.
# Prepare the Avgolemono sauce by combining the eggs, cornstarch and lemon juice.
# Pour it slowly all over the meat, rotating the saucepan at the same time.
# Put back on a very low heat for 5 minutes only, in order to cook the cornflour and thicken the sauce, but on no account let it boil.
# Serve with fresh green salad, fresh bread and, if you have a large appetite, with mashed or roasted potatoes.
Category:Greek Meat Dishes
Category:Celery Recipes
Category:Pork Recipes
Category:Main Dish Meat Recipes