Total 45 minutes / 6-8 servings
4 1/2-5 lbs celery & leaves, cut into 1 inch pieces
3 lbs pork, cut into 1 inch cubes
½ cup butter
3 medium onions, chopped
2 lemons, juice of
2 eggs
1tablespoon cornstarch (cornflour)
salt & freshly ground black pepper
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 (cornflour) 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.
