Pork Braised With Celery Avgolemono

This comforting Greek-inspired dish combines tender cubes of lean pork with fresh celery, simmered until fork-tender and finished with a classic avgolemono sauce. The braising method ensures the meat is juicy and flavorful, while the celery adds a crisp, earthy note. The signature sauce, made by tempering egg yolks with hot broth and fresh lemon juice, creates a silky, rich texture that coats every bite. It is a perfect weeknight dinner that feels elegant yet simple to prepare. Serve over rice or with crusty bread to soak up the delicious sauce.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Greek

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 3668.6

Description

This comforting Greek-inspired dish combines tender cubes of lean pork with fresh celery, simmered until fork-tender and finished with a classic avgolemono sauce. The braising method ensures the meat is juicy and flavorful, while the celery adds a crisp, earthy note. The signature sauce, made by tempering egg yolks with hot broth and fresh lemon juice, creates a silky, rich texture that coats every bite. It is a perfect weeknight dinner that feels elegant yet simple to prepare. Serve over rice or with crusty bread to soak up the delicious sauce.

Ingredients

3 lbs Lean shoulder or leg of pork
2 tablespoons Flour
4 tablespoons Butter or margarine 2 Egg yolks
1 Onion; finely chopped 1 1/2 Lemons (juice only)

Directions

1
Wipe the pork with damp paper towels, then cut into 1-1/2 inch cubes.
2
Melt 2 tablespoons of the butter in a heavy pan or Dutch oven.
3
Add the finely chopped onion and cook until soft and transparent.
4
Add the pork cubes and cook, stirring, over medium heat until the raw meat color disappears.
5
Season with salt and pepper, then add hot water to cover.
6
Cover and simmer gently (or bake in a 325 F (163&# 194;Â°C) oven) for 30 to 35 minutes, or until almost tender.
7
Meanwhile, wash the celery stalks and scrape the heavy ones slightly.
8
Cut each stalk once lengthwise if large, and then across into 1-1/2 inch slices.
9
Add the celery to the pork and continue simmering for 25 minutes until both are tender.
10
Using a slotted spoon, remove the pork and celery and place in a serving dish, removing and discarding any fat from the meat. Keep warm.
11
Skim the fat from the cooking liquid, then add water or boil down rapidly to adjust the liquid volume to approximately 2 cups.
12
In a small bowl, whisk together the egg yolks and lemon juice.
13
Slowly drizzle the hot broth into the egg mixture while whisking constantly to temper the eggs.
14
Pour the mixture back into the pan off the heat, stirring constantly until thickened. Do not boil.
15
Pour the avgolemono sauce over the pork and celery. Garnish with parsley or celery leaves if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 3668.6kcal

% Daily Value *
Total Fat 232.1g358%
Saturated Fat 81.3g407%
Cholesterol 1089.6mg364%
Sodium 1459.4mg61%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 368.0g736%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: avgolemono, braised pork, celery, greek cuisine, lemon sauce, pork shoulder, comfort food, egg sauce, simmered pork, weeknight dinner, creamy sauce, tangy, hearty, protein, dinner, main course, traditional, homestyle, easy, family meal

Read it online: https://www.chefs-mate.com/recipe/pork-braised-with-celery-avgolemono/