Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, pork and celery in avgolemono. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Season the pork with salt and pepper. Melt the butter in a large pot and brown the pork lightly over high heat, stirring frequently. Add enough water to barely cover the meat.
Pork and celery in avgolemono is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine 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 must first prepare a few components. You can have 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 1,5 kg pork leg cut into portions
- Take 1 1/2 bunch celery
- Take 2 egg yolks
- Make ready 2 lemons
- Get 3 tbsp corn starch
- Prepare salt and pepper
- Prepare 1 1/2 cup olive oil
- Get 5-6 large carrots cut in half
- Take 2-3 cloves garlic
Recipe by KATERINAL Pork celery avgolemono is a chunky stew that consists of bites of tender pork and celery, plus leeks and seasonings, and finished with a bright egg lemon sauce. My recipe for Greek Pork and Celery Stew with Avgolemono Sauce calls for using bone-in pork chops, but you can always substitute pork shoulder or pork tenderloin if you prefer. The long simmering time of this dish is very. This is a favorite winter dish and one that combines the succulent flavors of braised pork, celery, and the beloved Avgolemono (egg-lemon) 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.
It's a great one-dish meal that screams for crusty bread to dip in the flavorful sauce. Add the pork and sear on all sides then add the leeks and celery. 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. Selino is a Greek/European variety of celery, which has long and thin stalks and lots of leaves. The Hirino me Selino Avgolemono recipe I found there this time - in English, a Greek pork and celery stew - filled the bill for me: I know almost nothing about Greek cooking.
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