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1
Wipe the pork with damp paper towels, then cut into 1 1/2 inch cubes (the fat and skin may be left on during the cooking and removed later).
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2
Melt 2 tablespoons of the butter in a heavy pan or Dutch oven.
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3
Add the onion and cook until soft and transparent, then add the pork and cook, stirring, over medium heat until the raw meat color disappears.
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4
Season with salt and pepper, add hot water to cover, then cover and simmer gently for 30 to 35 minutes, or until almost tender.
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5
Meanwhile, prepare the celery.
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6
Wash the stalks and scrape the heavy ones slightly.
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7
Cut each stalk once lengthwise (if large) and then across into 1 1/2 inch slices.
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8
Add the celery to pork and continue simmering 25 minutes until both are tender.
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9
Using a slotted spoon, remove the pork and celery and place in a serving dish, first removing and discarding the fat from the meat.
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10
Keep warm.
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11
Skim the fat from the cooking liquid, then add water or boil down rapidly to make to make 1 1/2 cups.
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12
Keep hot while you prepare the avgolemono.
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13
To prepare the avgolemono, heat the remaining 2 tablespoons butter in a pan.
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14
Stir in the flour, and after cooking over low heat for 1 minute, gradually add 2 cups of the hot cooking liquid from the meat.
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15
Stir until the sauce comes to a boil.
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16
Meanwhile, in a small bowl, beat the two remaining egg yolks and add the lemon juice, droplet by droplet, beating all the while.
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17
Beat a little of the thickened cooking liquid into the yolk mixture, then add the yolks to the pan of hot liquid.
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18
Mix well and cook over low heat until thickened.
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19
Pour the hot sauce over the pork and celery, garnish with parsley or celery leaves and serve warm.
