Xoirino prasoselino

This is the first dish that Athina mentioned to my in our interview. It has northern Greek origins, and is often eaten for Christmas.  It's simple and hearty; pork (I used shoulder) braised with celery, leeks, and white wine, and finished with a hearty avgolemono, the creamy egg-lemon mixture found throughout Greece in the winter. 
I included red, green, and yellow bell peppers because we had a bit of a surplus on hand.  It is not traditional. It was nice, though. 

For the pork stew:

2 lbs pork shoulder, cut into chunks
1 cup white wine
4 cups broth
The peel of one lemon
6 celery stalks, cut on the bias
2 leeks, cut on the bias
1 each red and yellow pepper, cut into chunks
1 tablespoon oregano
1 teaspoon cinnamon

For avgolemono:

2 eggs
The juice of two lemons
1 cup cooking liquid

1. In a large pot, heat a bit of oil and brown pork batches. 
2. Deglaze the pan with the white wine, and then return pork to the pot. Add broth and a bit of the lemon peel. Bring to the boil, then reduce to a simmer and cook, covered, for about 45 minutes.
3. Meanwhile, in another pot, sweat the vegetables with the remaining lemon peel. Remove from heat and set aside until pork is ready.
4. After 45 minutes have passed, add your veg to the pork. Add oregano and cinnamon, as well as salt and pepper.
5. Simmer, uncovered, for another 45 minutes, adding more broth or water if it gets a bit dry. 
6. In a medium bowl, thoroughly beat two eggs. Whisk in lemon juice. 
7. Whisking constantly, stream about a cup of the pork's cooking liquid into the egg-lemon mixture. 
8. Remove stew from heat. Add egg-lemon mixture to the pot, shaking to incorporate.