Pork and celery in avgolemono
Pork and celery in avgolemono

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pork and celery in avgolemono. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Fill Your Cart With Color today! DIRECTIONS Season the pork with salt and pepper. Melt the butter in a large pot and brown the pork lightly over high heat, stirring frequently.

Pork and celery in avgolemono is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Pork and celery in avgolemono is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook pork and celery in avgolemono using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pork and celery in avgolemono:
  1. Make ready 1,5 kg pork leg cut into portions
  2. Make ready 1 1/2 bunch celery
  3. Prepare 2 egg yolks
  4. Take 2 lemons
  5. Prepare 3 tbsp corn starch
  6. Take salt and pepper
  7. Take 1 1/2 cup olive oil
  8. Make ready 5-6 large carrots cut in half
  9. Take 2-3 cloves garlic

The dish can be made two ways. Great recipe for 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.

Steps to make Pork and celery in avgolemono:
  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.

It grew so strong and powerful that dominated eastern Mediterranean Sea, Crete and the islands of Aegean Sea. The center of this civilization was the city of Mycenae, from. How to Make Pork and Celery Stew with Avgolemono Sauce: Heat a dutch oven on medium high heat. A delicious and simple Greek stew, hoirino me selino is the perfect comfort food on a cold winter's day. It's made with braised pork and celery and finished with an egg-lemon sauce.

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