Clean the celery root and cut it into large pieces. Clean the leeks and onions and cut them into thick slices. Heat the oil in a wide pot and sear the meat on all sides until it is well-browned.

Ingredients (6 servings):

• 1.5 kg pork, cut into large pieces
• 2 large onions, finely chopped
• 1 glass white wine
• 1 bunch of leeks
• 1 celery root
• 1 cup olive oil
• 1 large tomato, cut into cubes
• Juice from 2 lemons
• Salt & pepper

Instructions (about 2 hours):

Clean the celery root and cut it into large pieces.
Clean the leeks and onions and cut them into thick slices.
Heat the oil in a wide pot and sear the meat on all sides until it is well-browned.
Add the onion and celery root, and wait until they sauté well.
Deglaze with the wine and, once it evaporates, add a little warm water to cover the meat.
After 30 minutes, add the leeks, tomato, salt, and pepper, and, if necessary, a little more water.
Let it cook for another 30 minutes, and when it’s ready, add the juice of the lemons.
Let the mixture rest for 15 minutes with the lid on so the flavors can meld.
Enjoy!

Tip from Kostas Apostolakis:

If you add a little extra water, you can keep some of the juice in a bowl. Prepare pilaf and, once served at the table, pour the pork juice over it. Make plenty, as everyone will want seconds!