Pork Celery Avgolemono

I can’t seem to get enough of pork celery avgolemono. Literally, I can’t get enough of it. (Hint: mom, when you read this please feel free to make a batch). 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 mom makes it often throughout the year, and more often when it turns cold. But somehow often is never enough for me with this one.

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The dish can be made two ways. One way is stovetop, adding and cooking the ingredients in a large pot slowly as you would any stew. The second way is the method my busy-bee mom prefers, via crockpot, leaving the main ingredients to slow cook altogether for the day to enjoy later. With both methods, the avgolemono (egg lemon sauce) is the final touch that’s mixed in with the pork and celery just before serving.

Stovetop or crockpot—the choice is yours. Both recipes are included below. Both will produce the same gratifying result. And both require a fresh loaf of bread to soak up that juicy avgolemono sauce.

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Stovetop method:

Pork Celery Avgolemono
Author: 
Recipe type: Soup/Main Course
Serves: 4-6
 
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.
Ingredients
  • 3 lbs pork, cut into 2 inch chunks
  • 6 leeks, washed and trimmed
  • 8 stalks of celery & leaves, cut into inch pieces
  • salt and pepper, to taste
  • 1-2 cups of water
  • ¼ cup extra virgin olive oil
  • salt and pepper
For the avgolemono sauce:
  • 1 cup fresh lemon juice
  • 3 eggs
Instructions
  1. In a medium saucepan, heat the olive oil over medium-high heat. Season the pork lightly with salt and pepper and sear the meat until nicely browned on all sides, about 2-3 minutes.
  2. Cut and discard the roots of the leeks, using just the white and a small portion of green parts. Carefully clean the remainder of the leeks, and cut them into thin rounds. Cut the celery into 1 inch pieces.
  3. Add the leeks to celery and cook until soft and tender, about 10-15 minutes. Add enough water to the pan to cover the meat and let simmer for 45-1 hour, until the meat and vegetables are tender.
  4. When the meat is nearly tender, prepare the egg lemon sauce. Separate the eggs and beat the egg whites in a medium bowl until frothy. Whisk in the egg yolks and lemon juice.
  5. While whisking the egg and lemon mixture, slowly incorporate a cup of the liquid from the pot to temper the liquids and avoid curdling.
  6. Reduce the heat to low and stir the mixture gently. Season with salt and pepper as needed and allow the flavors to blend together before serving. Enjoy!


Crockpot method:

Pork Celery Avgolemono
Author: 
Recipe type: Stew/Main Course
Serves: 4-6
 
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.
Ingredients
  • 3 lbs pork, cut into 2 inch chunks
  • 6 leeks, washed and trimmed
  • 8 stalks of celery & leaves, cut into inch pieces
  • salt and pepper, to taste
  • 1-2 cups of water
  • ¼ cup extra virgin olive oil
  • salt and pepper
For the avgolemono sauce:
  • 1 cup fresh lemon juice
  • 3 eggs
Instructions
  1. In a medium pan, heat the olive oil over medium-high heat. Season the pork lightly with salt and pepper and sear the meat until nicely browned on all sides, about 2-3 minutes.
  2. Cut and discard the roots of the leeks, using just the white and a small portion of green parts. Carefully clean the remainder of the leeks, and cut them into thin rounds. Cut the celery into 1 inch pieces.
  3. Add the pork, leeks, celery, and one cup of water into a crockpot and leave to simmer on low to medium heat for up to 6 hours until the meat and vegetables are tender.
  4. When the meat is nearly tender and you’re ready to serve, prepare the egg lemon sauce. Separate the eggs and beat the egg whites in a medium bowl until frothy. Whisk in the egg yolks and lemon juice. While whisking the egg and lemon mixture, slowly incorporate a cup of the liquid from the pot to temper the liquids and avoid curdling.
  5. Reduce the heat to low and stir the mixture gently. Season with salt and pepper as needed and allow the flavors to blend together before serving. Enjoy!

 

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