Tender pork with leeks, celery and paprika in yoghurt sauce

Another classic Greek dish which you can find in various versions depending on which area of Greece it comes from

Ingredients (for 4-6 people):
1Kg of pork thigh, cut in bite-size pieces
4 large leeks, cut in thick rings (both white and green part)
1 bunch of chervil or parsley or dill, finely chopped
2 celery stalks, roughly chopped
3 Spring onions, finely chopped
3-4 tbsp of butter
1 glass of dry white wine
2 lemons, the juice
salt
pepper
150gr. of Greek yoghurt
Sweet paprika

Method:
In a large pot melt the butter in medium-high heat and sauté the meat until well browned on all sides. Add the onions and sauté for another 1-2 minutes stirring with a wooden spoon.

Pour over with the lemon juice and the wine and stir until the alcohol evaporates.

Add the leeks, the celery, the chervil (or one of the other herbs), season with pepper and stir. Add lukewarm water just enough to cover the meat, cover with the lid and simmer in medium-low heat until the meat is tender and the sauce thickens. Towards the end of the cooking season with salt.

When the food is cooked and left with a nice thick sauce take the pot off the heat and add the yoghurt. Gently but firmly stir with a wooden spoon and allow the yoghurt to melt and blend with the rest of the ingredients and create a creamy sauce. Don't put the pot back to the heat because the sauce will curdle.

Serve while it is still hot sprinkling on top with the paprika and accompany with fresh crusty bread and feta cheese.