This stew is a favorite combination of tastes... meat, in this case pork, stewed with a green vegetable (celery), doused with lemon juice before serving. It's easy and delicious.
This is one of the few Greek recipes that calls for thick-stemmed celery, and not wild celery.
Cook Time: 1 hour, 10 minutes
Ingredients:
- 3 1/4 pounds of boneless pork, cut in 2 inch chunks
- 4 1/4 pounds of celery with leaves
- 2 medium onions, finely chopped
- 3/4 cup of olive oil
- 1/4 cup of freshly squeezed lemon juice
- 1 tablespoon of salt
- 1/2 teaspoon of pepper
- 3-4 cups of water
Preparation:
Trim and wash the celery. Cut in long strips and cut strips into 1 1/2 to 2 inch pieces. Transfer to a saucepan with cold water to cover, bring to a boil, and boil for 10 minutes. Drain and set aside.
In a dutch oven or stew pot, sauté the onion in hot oil. When the onion is soft, add the pork and 3 cups of water. Bring to a boil, cover, and cook over medium heat for 45 minutes. Add celery, salt, and pepper, reduce heat and simmer for 25 minutes. Do not stir the pot. Shake gently from time to time to prevent meat from sticking.
Add lemon juice and shake the pot gently. Turn off heat, cover, and let sit for 10 minutes before serving.
- Note: If more water is needed, add boiling water.
Yield: serves 6-8