Pork and celery in avgolemono
A recipe for pork in avgolemono (egg and lemon sauce) perfect for the cold winter evenings next to your fireplace, easy to make and not expensive at all. Serve with plenty of pepper and feta cheese or kefalograviera.
Recipe by KATERINAL
Pork and celery in avgolemono
A recipe for pork in avgolemono (egg and lemon sauce) perfect for the cold winter evenings next to your fireplace, easy to make and not expensive at all. Serve with plenty of pepper and feta cheese or kefalograviera.
Recipe by KATERINAL
Cooking Instructions
- 1
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.
- 2
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.
- 3
When the food is ready it should have ample stock so that the avgolemono (egg and lemon sauce) is nice.
- 4
Turn down the heat and add the salt and pepper. Mix well. Take out a fair amount of stock in a glass bowl.
- 5
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.
- 6
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.
- 7
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.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Easy Avgolemono (Greek egg-lemon soup or sauce) Easy Avgolemono (Greek egg-lemon soup or sauce)
An easy Greek avgolemono soup (egg-lemon) with plenty of substitutions! Traditionally avgolemono is eaten as a soup or used as a sauce. When as soup, it's usually chicken soup with avgolemono. Here I use any 'flavorful liquid' and then reincorporate the egg-lemon mixture into that.See full video of recipe on my patreon :)
recordsintheden -
Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup)
Avgolemono is my favorite soup. Usually I have it with chicken and rice. I came up with this vegetarian variation using orzo over Lent because NY had a particularly brutal and never ending winter which overlapped with Eastern Orthodox Easter time (so I was fasting from meat). It transitions nicely into a spring time soup. Enjoy
-
Dolmas with Avgolemono Sauce Dolmas with Avgolemono Sauce
Dolma means something stuffed or filled, in Turkey. The sauce originated from Sephardi Jewish Cuisine from Iberia. Egg and lemon sauce is used in a lot of Middle Eastern, Greek, and Balkans cuisine. There are more areas that have a version of this sauce. I added honey and sugar so the granddaughters would eat them.Sometimes these are stuffed with minced/ground meat, nuts, fruit, vegetables and so on. Sometimes cornstarch is used to help thicken the sauce. We like this version so I stick with it.
-
Youvarlakia Avgolemono (Lemony Chicken Meatball Soup) Youvarlakia Avgolemono (Lemony Chicken Meatball Soup)
Yes, it’s a soup, but the lemon makes it ideal for any season, especially summer.#GoldenApron23 #Greek #meal #dinner #fresh #summer
-
Pork Rib Nilaga Pork Rib Nilaga
This is my Dad’s favorite Filipino dish. You can replace the corn with celery, or exchange pork ribs for beef shank. Serve with hot steamy jasmine rice and a side of fish sauce for dipping. Enjoy!PS; use the Instant Pot to make this finish faster!
-
Greek Shrimp in a Spicy tomato sauce Greek Shrimp in a Spicy tomato sauce
Shrimp in a spicy tomato sauce and loaded with feta cheese. Serve with basmati rice and plenty of naan or your favorite bread!! Perfect date night meal! Ciara Berry -
Spring pork in the oven pot with citrus Spring pork in the oven pot with citrus
Cretan Diet - An easy recipe with ingredients from our home garden like oranges, lemons, oregano and rosemary
-
Stir-Fried Garlic Scapes with Pork Belly Stir-Fried Garlic Scapes with Pork Belly
Stir-Fried Garlic Scapes with Pork Belly is quick, flavorful, and easy to make. The pork belly gets crispy, and the garlic scapes add a fresh taste. With simple seasonings like soy sauce and oyster sauce, it’s a perfect dish to serve with rice. Enjoy!
-
Dutch Oven Bone- in Pork Butt Dutch Oven Bone- in Pork Butt
I like to serve with mash potatoes, egg noodles and buttered baked corn with s&p (30 min center rack at 400 degree)
-
Five Spices Salt and Pepper Pork Five Spices Salt and Pepper Pork
A fusion between Taiwanese pork chops and salt and pepper pork chops commonly found in Chinese restaurants, this variation is crisp on the outside, flavorful, and tasty on the inside.
-
Pork Salad with Apple Pork Salad with Apple
Sliced cooked pork with lettuce, apple, tomato and shaved cheese.
-
Easy Pork, Apple, and Celery Sauté with Ponzu Sauce Easy Pork, Apple, and Celery Sauté with Ponzu Sauce
This recipe is a variation of "Easy Ponzu Sauté with Pork and Celery"I used thinly sliced pork belly. I recommend this as they cook easily and will come out tender.To get the most out of the ponzu, it's best to add it after stopping the heat, but it's up to you.If making this for a bento, serve the ponzu in a separate container. Adding it right before you eat will also prevent leaking in your lunchbox. Recipe by Misuke mama chan
More Recipes
Comments