This is a traditional dish, mostly cooked in the northern areas of Greece and especially in winter. It’s one of the most delicious pork dishes that you can find in the Greek cuisine!
Here’s the recipe:
Pork stew with celery root
1,2 kg pork meat cut into medium portions
1 white onion, medium size, finely chopped
1 garlic clove peeled and crushed
1 large celery root
2 cups vegetable stock
Juice of one lemon
Esti extra virgin olive oil
Heat some esti extra virgin olive oil- about 2-3 tablespoons- in a large thick-bottomed pot on medium high heat. Pat the mea dry with paper towels, add it to the pot and sear to brown on all sides of every piece.
When sufficiently browned, remove the meat to a bowl, set aside.
Add the chopped onion and garlic clove to the pot and cook until translucent and beginning to color, about 5 minutes.
Place the meat on top in the pot. Sprinkle with a teaspoon of salt. Add the vegetable stock and bring to a simmer, lower the heat, cover and let simmer for an hour.
While the meat is being cooked prepare the celery root. Use a strong knife to cut away the outside peel. Once peeled, cut the celery root into 2 cm cubes.
After an hour add the celery root chunks in the pot and cook for another 45 minutes until the celery root is tender.
Add salt and pepper to taste and remove pot from heat.
Prepare the egg-lemon sauce.
Separate yolks from egg whites. In a bowl whisk firmly egg whites until foamy and thick. Add the yolks, one each time, while still whisking. Add lemon juice. While still whisking-it is essential not to stop the process of whisking- and add some of the hot liquid that has remained in the pot very carefully. Finally pour the lemon-egg sauce in the pot and give it a good stir.
Serve immediately with a crisp but elegant Greek white wine.