Instructions: Brown pork in butter and oil. Save 3 Tablespoons of the fat. In the fat cook the onions and garlic till translucent. DONT OVERCOOK. Add the parsley and flour stirring. Add the wine and lemon juice and grated rind, stirring. Replace the pork. Add water just to cover. Bring the liquid to boil, reduce heat and simmer the pork, covered for 1 1/4 hours. (We are not in any hurry-simmer, simmer, simmer) Add the celery hearts and continue to cook covered for 15 mins. and the meat should be tender. Remove the pork and celery to a serving plate and keep warm. In a bowl, beat the whites until stiff. Add the yolks and beat the mixture until it is light yellow.

Beat in the lemon juice. In a saucepan, bring the stock to a boil. Add the cornstarch. Cook the mixture, stirring constantly, until it is smooth.

Slowly, slowly add the thickened stock to the egg mixture, beating the sauce constantly. When it is smooth and the consistency of heavy cream, pour it over the pork. Let it rest for a minute or two before serving.

Serving Ideas : Serve with Lemon-dill bread. YES!!

NOTES : I ate this when I was in Greece. Found a recipe and have continued to enjoy the most unique taste.

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