Pork and celery

We wash the celery thoroughly and cut it into 2 or 3 pieces.

Place the celery in a pot and cook it over low heat without adding any water. Once it releases its own liquid and softens, drain it well.

In a separate pot, sauté the onions (both the spring onions and the dry onion) in olive oil. Then add the meat. When the meat is nicely browned, add the celery.

Add enough water to cover, season with salt and pepper, and simmer until the meat becomes tender.

When the dish is ready and there is still a little cooking liquid left, prepare the egg-lemon sauce (avgolemono) and stir it into the pot. Gently shake the pot so the sauce is evenly distributed, and serve immediately.