PORK AND CELERY RECIPES

Steps:

• 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.

Steps:

• Cut meat into 2-inch chunks, trimming off excess fat.
• Slowly brown meat and onions in the butter using a large, heavy skillet, or a heavy, enamelled and cast-iron pot that has a lid.
• Add celery to meat.
• Sprinkle with salt and pepper.
• Add wine or broth and water.
• Cover.
• Simmer slowly for 35 to 45 minute or until meat is very tender.
• Meanwhile, blend the flour into the whipping cream until smooth and free of lumps.
• When meat is tender, add flourcream mixture.
• Bring to a boil quickly and cook until thickened, stirring.
• Sprinkle with chopped parsley before serving.