Pork and Celery Avgolemono

4 1/2 to 5 lbs (2 Kg) celery with leaves cut into
1-inch (2.5 cm) pieces
3 lbs (1.5 Kg) pork cut into 1-inch (2.5 cm) cubes
1/2 cup (125 ml) butter
3 medium onions, chopped
2 lemons, juice only
2 eggs
1 Tbs (15 ml) cornstarch (cornflour)
Salt and freshly ground pepper to taste

Season the pork with salt and pepper.  Melt the butter in a large pot
and brown the pork lightly over high heat, stirring frequently.  Add
the onions and cook 10 to 15 minutes until soft but not browned.  Add
enough water to barely cover the meat.  Cover and cook over low heat
for about 1 hour.  Add the celery and cook another 30 minutes, until
the celery is tender and only about 1 cup of liquid remains.  Beat the
eggs in a bowl.  Mix the cornstarch in 1/4 cup (60 ml) water and add
to the eggs.  Add the lemon juice and beat the mixture well.  Temper
the sauce by slowly adding some of the hot liquid from the meat to the
egg-lemon mixture, beating it in thoroughly.  Pour the egg-lemon
mixture over the meat and shake the pan gently over low heat until the
sauce thickens.  DO NOT BOIL.  Serve immediately.  Serves 6 to 8.

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Recipe submitted by www.wwrecipes.com