1 kilo young pork cut in chunks
1.5 kilo celery, roughly chopped
1 tomato, roughly chopped
1 cup olive oil
Juice of 1 lemon
Salt, pepper to taste
Steam celery slightly and drain. In a heavy pot, sauté pork chunks with onion in olive oil until meat turns white with no traces of pink colour. Add salt, pepper and hot water to cover meat and cook over low heat until ready (about 1 hour) and add tomato towards the end. Add celery and cook together for another 10 – 15 minutes. Finally, beat the lemon juice with the flour and some liquid from the pork and stir into the pot and cook for another 5 minutes until mixture thickens slightly.
NOTE> This is one of the more traditional Cretan dishes which in days past was cooked in a clay pot over a wood fire