Pork with celery in egg-lemon sauce (Chirino me selino avgolemono)

1. Cut the pork shoulder into 4 cm cubes, chop the onion and spring onions, and cut the celery sticks into 5 cm pieces.

2. Brown the meat on all sides in the olive oil in a pan, add the onion and spring onions and cook for 3-4 minutes.

3. Pour in enough water to cover, season with salt and pepper, cover and simmer gently for about 1 hour.

4. Add the celery and half the dill and cook for another 20-25 minutes, until both meat and celery are tender but the celery isn't falling apart.

5. For the avgolemono, whisk the eggs until frothy, add the lemon juice, then, whisking constantly, trickle in 2-3 ladles of the hot cooking liquid one at a time; take the pan off the heat, pour in the sauce and shake the pan to mix (don't boil it again or the egg will curdle).

6. Sprinkle with the remaining dill and serve with fresh bread.

Tip: Egg-lemon avgolemono is one of the basic sauces of Greek cooking; the key is to temper the hot liquid slowly into the eggs. In winter it's often made with lettuce or artichokes instead of celery.