Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pork and celery in avgolemono. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Pork and celery in avgolemono is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Pork and celery in avgolemono is something that I have loved my entire life.
Sure you can make a comforting cream of celery soup, or a crunchy celery based salad, but in this recipe, celery is treated to slow cooking care, elevating it to something grand. 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. Season the pork with salt and pepper.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook pork and celery in avgolemono using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pork and celery in avgolemono:
- Take 1,5 kg pork leg cut into portions
- Prepare 1 1/2 bunch celery
- Prepare 2 egg yolks
- Take 2 lemons
- Make ready 3 tbsp corn starch
- Make ready salt and pepper
- Get 1 1/2 cup olive oil
- Prepare 5-6 large carrots cut in half
- Take 2-3 cloves garlic
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. Cut the pork into portions, wash, strain and season with salt and pepper. 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.
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.
Selino is a Greek/European variety of celery, which has long and thin stalks and lots of leaves. [XOIRINO AVGOLEMONO] Pork with celery dishes can be found across the country, cooked either in tomato or lemon sauce. We can also add celery stalks - the recipe that follows is how I like to prepare this recipe at home. The grandeur of Greek cuisine lies in its simplicity. Divide the leaves and the stems of the celery. Keep the stems to make a stock.
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