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Pork with Celery – Chrani Style

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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

 

• Chop up the whole of the celery head finely, including the leaves and wash and drain in a colander.

• Fry the diced pork in the olive oil, in an ovenproof casserole, until golden brown.

• Then add the chopped celery and onions; stir and fry gently with the pork for a few minutes.

• Add the thyme, juniper berries and fennel seeds and pour over sufficient chicken stock to just cover.

• Season with salt and pepper, stir and bring the casserole up to simmering point.

• 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.

• 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