Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, pork and celery in avgolemono. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Pork and celery in avgolemono is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Pork and celery in avgolemono is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook pork and celery in avgolemono using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pork and celery in avgolemono:
- Get pork leg cut into portions
- Take celery
- Make ready egg yolks
- Prepare lemons
- Get corn starch
- Get salt and pepper
- Get olive oil
- Take large carrots cut in half
- Take garlic
Alternately, you can go with the English translation. 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. Fricassee is a Greek recipe made with pork, lamb or chicken, with lots of lettuce, aromatic herbs and the traditional Greek avgolemono sauce.
Steps to make Pork and celery in avgolemono:
- 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.
- 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.
- When the food is ready it should have ample stock so that the avgolemono (egg and lemon sauce) is nice.
- Turn down the heat and add the salt and pepper. Mix well. Take out a fair amount of stock in a glass bowl.
- 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.
- 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.
- 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.
The flavour of the meat cooked with the lettuce and then the egg and lemon "avgolemono" sauce which is added at the end, makes it simply fantastic! Well, it's a delicious stew, made with a nice piece of braised pork (pork leg/ham is often used as it has less fat than other pieces), selino and avgolemono sauce. But don't worry; if you can't find European celery, you can also use the Pascal variety. The taste is still great and a bit milder, making it perhaps. Avgolemono is something that is fairly unique to Greek cooking.
So that is going to wrap this up with this special food pork and celery in avgolemono recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
