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

Comments

Post a Comment

Popular posts from this blog

Greek pickled calamari (καλαμαρι τουρσι )

Image
I love making a range of Greek style pickles - called toursi (τουρσί) in Greek. They are especially great in summertime, when after a day spent at the beach you get that urge for a chilled ouzo and meze. It's so nice to know that you have little jars of toursi tucked away in the fridge or the pantry and the only effort required is opening the jar! The pickle recipe I am sharing today is for calamari toursi (καλαμάρι τουρσί). It makes for a great meze spread with a little feta dusted with riagni, some simple fava (a yellow split pea dip) topped with sweet red onion and capers - and a little fresh, crispy salad on the side, such as a purslane and marinated olives. Pop open the jar of calamari and in minutes you have some lovely mezethes to enjoy with a chilled ouzo in the garden on a warm, dusky summer evening. If you skip the feta you also have a Greek Orthodox fasting friendly meal for those few weeks before Christmas - or Easter. If you are interested in making other Greek style p...
Read more

Tastes of Cyprus – An Interview and a Recipe

Image
According to Greek Mythology, the island of Cyprus takes its name from the goddess Aphrodite, which makes the island her own special abode. I have never been to Cyprus, though I have heard of its natural beauty, and I do have a number of Cypriot friends. Toronto has a sizable Cypriot community, and over the years, I have had a chance to learn something about their ways and means. I have also had a chance to sample some of their foods. A table filled with Cypriot and Greek food specialties There are many similarities between the foods of Greece and Cyprus, but there are notable differences too. At the invitation of the Consul General of the Republic of Cyprus, Mr. Stavros Avgoustides, I had a chance to sample some specialties of that island nation. Last week, I had the pleasure of attending the annual cutting of the Vasilopita at the Cypriot Consulate in Toronto. It was a small, intimate affair which included family members of the consulate staff, the consul general and staff from...
Read more

Nafplio: a guide

Image
It is nearly impossible to describe in words just how much I love the Peloponnese. Nafplio is indeed one if its gems and among one of the most romantic towns in Greece. Geographically located on the eastern side of Peloponnese and only 2 hours drive from Athens, this is a popular weekend destination. The Old Town is a marvel to walk around with elegant neoclassical mansions and large squares, while on the hill above the Old Town is a fortress castle dating from the Venetian ages. There are some incredible beaches located nearby (even the town beach is excellent) and the Old Town is host to plenty of fabulous restaurants, tavernas, cafés, art galleries and museums. The twice weekly local farmers market is also a real delight and not to be missed. Getting there There are no airports near Nafpilo, but it is an easy 2 hour bus ride from Athens. There are regular buses from Athens to Nafplio every day. Buses from Athens depart from Kifissos KTEL Bus Station very frequently, about 4-5 times ...
Read more