Pork With Wine & Celery – A Delicious Greek{/spin] [spin]Recipe
Here is a local Greek/Cretan dish which, sadly, you do not often find in many tavernas in Paleochora. I really don’t know why as its very simple to cook and really quite delicious.
As with all Greek dishes, everybody has their own recipe passed down from one generation to the next so none of our recipes shared here could be called definitive. Also, tradition has to be made so feel free to change/add/evolve the recipe and post your results as comments.
For this dish for 4 people you will need the following:
* 1kg. Lean pork
* 1kg Leaf celery (this is the thin-stemmed, very green leaved celery)
* 1 Onion
* 3 Cloves garlic
* Couple tablespoons of flour
* About 500ml dry white wine
* A few glugs of olive oil
* salt & pepper
First, cut the roots off the celery and discard. Put the stalk & leaves into a sink full of cold water keeping all of the leaves on – everything.
Next, finely chop your large onion and very finely chop your garlic. Slowly sauté these in olive oil in a large saucepan.
Cut your pork into generous cubes of about 4 or 5 cm. Add it to the saucepan, turning the heat up a little to seal it. Careful not to burn the onions & garlic!
When the meat has sealed, sprinkle your flour over and stir into a claggy roux. Then, slowly pour in the white wine, stirring to avoid any lumps forming. The sauce should not be too thick by the time you have finished this.
Turn the heat right down, add some salt & pepper and let it slowly cook, stirring occasionally.
Time to wash all of the dirt from the celery and chop it into 3 or 4 cm lengths, leaves and all.
Blanche the chopped celery in boiling, salted water for about 10 – 15 minutes so that the leaves are well wilted and the stalks softened. Drain the celery, retaining the water it was cooked in.
Final step…Add the cooked celery to the pork & sauce and stir it in. If the mixture becomes too dry, add some of the celery water (you may need to do this again so keep the water for now)
This should then be cooked very slowly on the hob for as long as it takes for the pork to really tender. Maybe an hour or 2. Keep stirring every so often and adding some celery water to keep the dish from becoming too dry when necessary. Adjust the seasoning when the dish is cooked.
This can be kept in the fridge for a couple of days and freezes OK too.
Tip: If you end up with a lot of celery in the saucepan after serving, keep hold of it. Having been cooked with the meat & the wine, its delicious. Tomorrow, add water or stock and blender it into a soup or use it as a ‘pesto’ on some penne pasta.
This article first appeared on The Paleochora Site. A site about a small traditional village on the south-west coast of Crete, Greece
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