Wash the celery thoroughly and cut it into 2–3 pieces.
Place it in a saucepan over a low heat without adding any water. Once it releases its own liquid and softens, drain it well.
Sauté the spring onions and onion in olive oil, then add the pork. Once nicely browned, add the celery.
Add water, salt and pepper, and simmer until the meat is tender.
When the dish is ready and there is a little cooking liquid remaining, prepare an egg-lemon sauce (avgolemono). Shake the pan gently so the avgolemono spreads evenly, and serve immediately.
Place it in a saucepan over a low heat without adding any water. Once it releases its own liquid and softens, drain it well.
Sauté the spring onions and onion in olive oil, then add the pork. Once nicely browned, add the celery.
Add water, salt and pepper, and simmer until the meat is tender.
When the dish is ready and there is a little cooking liquid remaining, prepare an egg-lemon sauce (avgolemono). Shake the pan gently so the avgolemono spreads evenly, and serve immediately.
