How to Make Pork with Celery and Avgolemono Sauce
Although we normally have this dish made simply with lemon juice added at the end of the cooking time, this avgolemono variety makes a delicious alternative. Get knives and forks ready for this stunning pork with celery and avgolemono sauce!
Pork in Avgolemono
Although pork with celery is a typical dish eaten often in Crete during the colder months, this variation with avgolemono sauce is a bit less common on the island, but , of course, equally delicious… or more!
The combination of white meat cuts with lemon has always been a classic in many different cuisines, the Greeks take it to the next level adding the texture of whisked egg whites and yolks.
This recipe is made a bit like every dish… changing from region to region and home to home. It is not uncommon to find pork with celery and egg-lemon sauce that also incorporates boiled potatoes and carrots.
In many different areas of Greece, avgolemono can be replaced with simple tomato sauce, making it a great winter stew variety for this traditional dish.
You might have found this recipe also as fricassee another popular name that this dish receives all over Greece. Also remember that, in many areas pork is replaced by chicken, and hence the very common Greek chicken fricassee served in restaurants all over Greece.
Going Back in Time
Although avgolemono is one of the most Greek-styled sauces you can find in the country, famous all over the world for its unique Mediterranean taste, truth to be said, the recipe has very different origins!
Avgolemono sauce is, in fact, a traditional Sephardic Jewish dish, that has spread all over the Mediterranean, reaching even the Balkans and that today is found as agristada in the Sephardic tradition, as bagna brusca, brodettato, or brodo brusco (In Italy) while it is known as tarbiya or beida bi-lemoune (egg with lemon) in Arabian.
Terbiye is the name it receives in Turkish, the same term that is used in Balkan cuisine. Wikipedia explains it even better.
How to Make Avgolemono Sauce
This avgolemono (literally egg-lemon) sauce recipe can be find down, inside the pork with celery and avgolemono recipe, however, we have copied it also down here for easy access and use in case you want to try it with other meats or on its own!
You will need:
- stock or vegetable broth
- juice of one large lemon
- 2 eggs
- salt and pepper to taste.
How to make avgolemono:
- Separate the 2 yolks from the whites, and beat the egg whites.
- After a while, add the yolks and continue beating slowly adding the lemon juice.
- When adding the avgolemono to any food, you must temper the eggs, this means that it is necessary to add them to the food slowly for them not to cook.
- Once the avgolemono sauce is ready you slowly drip a ladle of broth slowly into the sauce (like you would add oil into a mayonnaise) and continue beating so the eggs don’t have the slightest chance to cook.
- When you have incorporate the full ladle of broth to the avgolemono sauce, slowly pour onto your dish, once again stirring constantly.
- Taste to check if it needs extra lemon juice, more salt or pepper, season to your own flavor.
Remember that it’s always better to use eggs at a room temperature.
Want to make this dish without avgolemono? Here’s is the recipe!