You will need:
(for 2 people)
For the avgolemono
Avgolemono is an egg-lemon sauce we are using in many Greek dishes: giouvarlakia (soup with meatballs), fish soup, stuffed cabbage leaves, dolmadakia (stuffed wine leaves) and many more.
Heat the oil in a pan. When it's hot add the pork and stir.
Peel and dice the celeriac. Cut half lemon in four pieces.
When the pork starts turning brown add the celeriac, lemon and star anise. Cover and leave on a low heat for 15 minutes.
Add a little bit of water and leave for another 10 minutes.
When celeriac is soft, chop the spring onions and add with some salt. Leave for 2-3 minutes on a low heat. Then turn it off.
In a bowl mix the egg with the juice of the lemon. In the pan you should have some liquid left. If not, just boil half a glass of water and add some vegetable stock. Use this liquid and slowly add it to the egg mixture whisking quickly.
Add it to the pan with the meat and celeriac, turn the heat on (low) and stir it in order to prevent the egg from separating. When the sauce is a little bit thicker turn the heat off.
Serve with some fresh pepper and olive oil, add lemon juice if you like it more sour.