Crazy Good Pork with Celery and Avgolemono Sauce

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!

Avgolemono is a delicious, creamy sauce that goes well also with chicken, Greek meatballs, and more!

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.

avgolemono ingredients

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

Avgolemono sauce

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 bruscabrodettato, 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

Adding broth to the recipe.

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!

Pork with Celery and Avgolemono Sauce Recipe

Pork with Celery and Avgolemono Sauce

Pork with celery and avgolemono sauce

Avgolemono sauce perfectly pais with this Cretan traditional dish.

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1 kilo of boneless pork cut into cubes, preferably pork neck or pork leg.
  • 1/3 cup of Extra Virgin olive oil.
  • 3 garlic cloves thinly sliced.
  • 1 large or 2 small onions, halved and thinly sliced.
  • 3 leeks, sliced in thick (about 1 cm) slices.
  • ½ kilo of tender celery leaves.
  • ½ cup of wine (preferably white).
  • 4 spring onions.
  • 3 tbsp. of fresh dill.
  • 1 cube of chicken or vegetable stock.
  • 6 ½ cups water.
  • salt and pepper to taste.
  • FOR THE AVGOLEMONO SAUCE:
  • stock or vegetable broth.
  • juice of one large lemon.
  • 2 eggs (at room temperature.
  • salt and pepper to taste.

Notes

  1. Cut the pork in bug cubes and season the meat with abundant salt and pepper.
  2. Heat a large pan, add a drizzle of olive oil and add the meat to the hot pan to fry.
  3. Make sure it turns a nice golden brown color on all sides and then remove from the pan.
  4. In a cooking pot, add the 1/3 cup of extra virgin olive oil and when it has been slightly heated, add the onion, the leeks and the garlic.
  5. When everything has turned into a slightly brown color add the meat.
  6. Pour the wine, allow a few minutes for the alcohol content to evaporate.
  7. Add water and chicken stock.
  8. Cover and cook until the pork is tender, usually about an hour.
  9. When the pork is soft, add the celery leaves, spring onions and some dill and let it cook for an additional 15 minutes.
  10. Remove from heat and prepare the Avgolemono Sauce.

  • How to make Avgolemono Sauce:
    1. Remember that to prepare this recipe, it’s better to use the eggs at room temperature.
    2. Separate the 2 yolks from the whites, and beat the egg whites.
    3. After a while, add the yolks and continue beating slowly adding the lemon juice.
    4. 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.
    5. 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.
    6. Once the full ladle has been incorporated to the avgolemono sauce, slowly pour onto your dish, once again stirring constantly.
    7. Taste to check if it needs extra lemon juice, more salt or pepper, season to your own flavor.


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