Pork Celery Stew in Egg and Lemon Sauce – (Hirino me Selino)
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One of my all time favorite Greek Fall Maniatiko stews. This stew is the best on a cold winters day.
Whenever I think of this dish it reminds me of my crazy Greek dad. He’s crazy in a good way and if you ever get the chance to meet him I’m sure you would ask him to repeat a few words over and over again. 🙂
Fun fact he likes to say are you “cereal” for serious. 🙂
During Christmas season he was singing his own rendition of Jingle Bells. Tzingle Bellz Tzingle Bellz…. We got to love our Greek parents!!
I basically learned this dish from baba Yiannis and he is the master at this. Baba I hope you enjoy this recipe.
Pork Celery Stew in Egg and Lemon Sauce –
(Hirino me Selino
- 1 pound pork loin or pork belly cut into medium chunks
- 10 oz of celery with leaves. Make sure you trim and peel the stocks. (Finely chop celery.)
- 1 white onion, chopped
- 1 leek, chopped
- 1/2 cup of Greek olive oil
- 1/4 cup chopped fennel
- 2 teaspoons of dried basil
- 2 teaspoons of dried dill
- 6.5 cups of water
- Salt & Pepper for taste
- 2 lemons, Reserve juice
- 2 eggs at room temperature
- Place olive oil in large stock pot over medium high heat.
- Add pork to pot. Begin to brown the pork for about 5 minutes making sure to stir a bit so it doesn’t stick to pan. Once pork has browned remove from pot and set aside.
- Add onion, leeks, and fennel. Saute for about 3 to 4 minutes until they become translucent. Add the herbs and stir to combine.
- Add the pork back to the pot and pour in water. Simmer mixture for about 3 minutes then place on low heat and cover. Cook for about 40 minutes and then add the celery.
- The key to this dish is how tender the pork is, so you want to make sure it is well cooked until soft. Continue to cook an additional 25 minutes. If you find that your meat needs more liquid then add a bit more water to the pot. (You can add a mixture of water and lemon for additional flavor.)
- Prepare Avgolemono sauce:
- Whisk the eggs into a medium bowl and then add the lemon juice and whisk to combine.
- Gently add a heaping 1/4 cup of hot broth to the egg lemon sauce but making sure to whisk quickly so you don’t curdle the eggs.
- Add a bit more stock and whisk again. Gradually pour the egg sauce into the pot with pork and celery and stir to combine over medium heat. Continuing stirring until liquid has thickened.
- Serve warm with a side of rice or quinoa.