1 bunch of celery, including leaves, cut into one inch pieces
2 Lbs pork (or skinless, boneless chicken), cut into one inch cubes
3 Tbsp olive oil
2 medium onions, chopped
juice of one lemon*
2 large eggs
1 Tbsp cornstarch
salt and pepper, to, taste
Brown meat in olive oil and add onions; cook until soft but not browned (5 - 10 min). Add enough water just to cover meat and simmer for 1 hour.
Add celery and cook until tender (20 - 30 min) and the liquid is reduced to about one cup.
In a bowl, beat eggs: mix cornstarch with 1/4 cup of water and add to eggs.
Add lemon juice and mix well.
Temper eggs by adding small amounts of meat cooking liquid until, the "sauce" is warm.
Slowly, stir "sauce" in to meat and continue to heat, gently, until thickened. DO NOT BOIL!!!
Add salt and pepper, to taste, and serve with rice.
* If you like a more or less tart, lemon taste, adjust the amount of lemon juice that you use.