Pork with Celery – Chrani Style
Peter chose this dish when we ate at the taverna just down the road from our studio in Chrani, on the Peloponnese. I could really kick myself for not going into the kitchen to find out the ingredients and processes of this dish. It was absolutely delicious; well I had to have a taste or two! After several attempts this is the closest I can get to the original, the success hinging on using a whole head of celery including the leaves.
Celery - one complete head (most reputable greengrocers sell this unwashed with the leaves, known as ‘dirty celery’)
Olive oil - for frying
Pork - 750g lean diced shoulder
Onion - 1 medium, finely chopped
Thyme - a sprig or 1 tsp dried thyme
Juniper berries - 8, crushed
Fennel seeds - 2 tsps
Chicken stock - 250-500ml, preferably home-made
Salt
Ground black pepper
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Chop up the whole of the celery head finely, including the leaves and wash and drain in a colander.
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Fry the diced pork in the olive oil, in an ovenproof casserole, until golden brown.
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Then add the chopped celery and onions; stir and fry gently with the pork for a few minutes.
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Add the thyme, juniper berries and fennel seeds and pour over sufficient chicken stock to just cover.
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Season with salt and pepper, stir and bring the casserole up to simmering point.
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Put the lid on the casserole and place in a preheated oven at Gas 4/180ºC for about 1½ hours, stirring from time to time.
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At the end of the cooking time the pork should be tender with most of the liquid evaporated.
Serving Suggestions: Garlic mashed potatoes (see Starters, Salads and Vegetables section) and simple plain boiled carrots and broad beans (when in season) go well with this dish.
Variations: Use 4 loin pork chops, trimmed of fat but with the bone left in.
Serves: 4