Recipe: Delicious Pork and celery in avgolemono

Pork and celery in avgolemono. Try this delicious and hearty one-pot meal that combines the succulent flavors of braised pork, celery, and the beloved Greek Avgolemono sauce. Season the pork with salt and pepper. Melt the butter in a large pot and brown the pork lightly over high heat, stirring frequently.

Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here. He loves serving this delicate stew, which is enriched with a traditional avgolemono of egg yolks and lemon juice that's been whisked into the delicious cooking juices. In a large enameled cast-iron casserole, combine the pork, beef broth, water, celery, carrot and olive oil and bring to a simmer. You can cook Pork and celery in avgolemono using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pork and celery in avgolemono

1. It's 1,5 kg of pork leg cut into portions.
2. It's 1 1/2 bunch of celery.
3. Prepare 2 of egg yolks.
4. Prepare 2 of lemons.
5. Prepare 3 tbsp of corn starch.
6. You need of salt and pepper.
7. It's 1 1/2 cup of olive oil.
8. Prepare 5-6 of large carrots cut in half.
9. It's 2-3 cloves of garlic.

Pork shoulder, butter, onions, water, all-purpose flour, egg yolks, lemons. Here, celery, pork, and avgolemono (an egg-lemon sauce, the same one used in avgolemono soup) combine to create a dish with strong flavours and delicate textures. As children, one of us loved this seasonal meal, which was often prepared in the late summer and early fall, a time when celery is at. That's why pork is still the most popular meat used in Greece during the Holidays.

Pork and celery in avgolemono instructions

1. First wash the meat. Then wash the celery and cut it into pieces, use all of it, both the leaves and the ribs. Place the olive oil to heat well in a pot and brown the meat on all sides..
2. Chop the garlic and add it to brown for a few minutes then add 3-4 cups of water until the meat is covered. Let it boil for 10' and then add the celery and the carrots adding more water so that everything boils together for an additional 1 hour over strong heat..
3. When the food is ready it should have ample stock so that the avgolemono (egg and lemon sauce) is nice..
4. Turn down the heat and add the salt and pepper. Mix well. Take out a fair amount of stock in a glass bowl..
5. Using another bowl beat the lemon and the egg using a whisk and dissolve the corn starch in a cup of water. Then add it to the mixture of the egg and lemon..
6. Use a ladle to take stock from the bowl and into the egg and lemon sauce to temper it (you have to pour it in little by little and gradually). When you have added all of the stock of the bowl to the egg and lemon sauce, empty it into the pot..
7. Let it simmer for about 5' over very low heat. When the sauce thickens and has a creamy texture, turn of the heat and it is ready. It is served hot..

Furthermore, the Orthodox Christian practice requires fasting for a Avgolemono sauce, is a creamy delicious sauce that's made with egg and lemon. You simply beat eggs and fresh lemon juice until frothy and then. The very best Pork Fricassee recipe, made in the traditional Greek way and served as part of the Christmas day dinner! Smothered in a tasty egg and lemon sauce and garnished with diced celery salt and freshly ground pepper. Quarter the pieces of celery lengthways.