This recipe was given to me by my ex mother in law. This recipe is from the Greek region of Sparta.
The first time I tried it, I fell in love with it. The creaminess of the sauce coupled with just the right tartness of the lemon and then the fresh herbs...
It's an "explosion of flavors" in your mouth!!
This dish spells, home, comfort and love... all on a plate!! *Not too mention the aroma thruout your house*
4Finally chop up your fresh parsley and dill and set aside.
5In a sauce pan of choice, turn burner to medium high and add your olive oil. When your oil is heated add your cubed pork and saute a few minutes. Once the meat is just starting to not look pink anymore, add your salt & pepper.
6Now add your onion, and again saute for another minute or so. Add your celery and saute for 1 more minute.
7Finally, add your fresh herbs, saute for just about 1 minute.
8Add enough water to roughly cover the pork (about 4-5 cups). Turn down heat to low, cover and let simmer stirring occassionaly for about 45-60 minutes, or till pork is fork tender.
9At the last 15 minutes of cooking for the stew, prepare your lemon sauce.
Gather your ingredients. Eggs, separated, lemon juice, pinch of salt & pepper.
10In a medium bowl, place your egg whites and using a whisk, whisk them till light and frothy.Once they are light and frothy, add your freshly squeezed lemon juice, or bottled juice and incorporate. Add your pinch of salt & pepper.
11The stew should be completely done now. Turn off the heat, and using a ladle, ladle 2-3 ladle fulls of broth ONLY to the beaten frothy eggwhite and lemon mixture. This is tempering the eggwhites so the eggs will not become scrambled when added to the stew. Once you have tempered the eggwhites, add the egg yolks, and beat well.
12Turn the heat back on the stew, and pour the eggwhite/lemon mixture back into the sauce pan. Let the stew cook for 1 more minute or so, to ensure eggs are cooked thru.
13Turn off heat, and place in bowls or plates with your comfort side of choice... and our is potatoes!!