Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pork and celery in avgolemono. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look 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 well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Pork and celery in avgolemono is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have pork and celery in avgolemono using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pork and celery in avgolemono:
- Get 1,5 kg pork leg cut into portions
- Get 1 1/2 bunch celery
- Prepare 2 egg yolks
- Take 2 lemons
- Get 3 tbsp corn starch
- Take salt and pepper
- Make ready 1 1/2 cup olive oil
- Make ready 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. Selino is a Greek/European variety of celery, which has long and thin stalks and lots of leaves. Cut the pork into portions, wash, strain and season with salt and pepper. [XOIRINO AVGOLEMONO] Pork with celery dishes can be found across the country, cooked either in tomato or 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.
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. Add, into the pot, the celery leaves in pieces, the spring onions finely chopped, the dill finely chopped and without the stems, and mix.
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