GREEK RECIPES: PORK WITH CELERY IN EGG AND LEMON SAUCE (AVGOLEMONO)




This is a favourite winter dish and one that combines the flavours of braised pork, celery, and the beloved Avgolemono (egg-lemon) sauce.

Pork with celery in egg-lemon sauce. An "explosion of flavours" in your mouth! A classic Cretan favourite very popular dish in Crete and Greece, especially during the winter months, typically served around the Christmas holidays.  

Traditionally we use very young celery root, with stalks and leaves celery which is a small parsley-like herb.



Providing cooking vacations and hands on cooking classes in Crete last 15 years and having guests both Vegetarians and Omnivorous I have worked this beautiful dish to both options! I cooked pork separately and celery separately and Vegetarians 





can enjoy the meat free option and for the meat eaters I just “pantrepsa” (marry) as we say in Crete mixed / combined  meat and celery and the result is the pork with celery in egg and lemon sauce. Just beautiful! Enjoy



PART 1. 
VEGETARIAN: CELERY IN EGG AND LEMON SAUCE
Need:
500g celery stalks and leaves

1 middle size onion chopped
1/2 cup of olive oil 1 cup = 250g)
 Directions:

In a saucepan, heat the oil and sauté the onion 

and then the celery first the stalks 

and a little later the leaves and that because stalks needs a little longer to be cooked 

Add the celery and cook for 30 minutes, 

until the celery is tender and only about 1 cup of liquid remains. 


PART 2. 
PREPARING THE PORK
Need:
500g boneless pork
1/2 cup olive oil
1 middle size chopped onion
salt and pepper
Directions:
Same way as we did before for the celery.
Brown the meat with the onions in the oil. Add water enough to cover the meat and cook until done. (45-50 minutes)

PART 3. 
PORK WITH CELERY IN EGG AND LEMON SAUCE
The "WEDDING" (mixing the 2 casseroles)

Combine both stewed pork and celery in same casserole and  continue cooking on low hit for 10 more minutes.

Make the eggs and lemon sauce
Need 2 eggs and the juice of 1 1/2 lemon. 

Beat the eggs in a bowl. 


Add the lemon juice and beat the mixture well. 


Temper the sauce by slowly adding some of the hot liquid from the meat to the egg-lemon mixture, beating it in thoroughly. 
Pour the egg-lemon mixture over the meat and shake the pan gently. 


When the food is done remove the casserole from heat and pour in the sauce slowly, stiring at the same time.

Serve warm

Enjoy!!



Location: Ελλάδα

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