• Cut the pork into big cubes and season the meat with abundant salt and pepper.
• Heat a large pan, add a drizzle of olive oil, and add the meat to the hot pan to fry.
• Make sure it turns a nice golden brown color on all sides and then remove from the pan.
• In a cooking pot, add the 1/3 cup of extra virgin olive oil and when it has been slightly heated, add the onion, the leeks and the garlce.
• When everything has turned into a slightly brown color add the meat.
• Pour the wine, allow a few minutes for the alcohol content to evaporate.Add
• Add water and chicken stock. Cover and cook until the pork is tender, usually about an hour.
• When the pork is soft, add the celery leaves, spring onions, and some dill and let it cook for an additional 15 minutes.
• Remove from heat and prepare the Avgolemono Sauce.

Avgolemono sauce

• Separate the 2 yolks from the whites, and beat the egg whites.
• After a while, add the yolks and continue beating slowly adding the lemon juice.
• Once the avgolemono sauce is ready you slowly drip a ladle of broth slowly into the sauce (like you would add oil into a mayonnaise) and continue beating so the eggs don’t have the slightest chance to cook.
• Once the full ladle has been incorporated to the avgolemono sauce, slowly pour onto your dish, once again stirring constantly.
• Taste to check if it needs extra lemon juice, more salt or pepper.