Savor the flavors of Greece with our delightful Pork with Leek and Celery, served with a luscious lemon-egg sauce (called avgolemono in Greek). This dish pairs beautifully with fresh white bread or a crispy baguette, creating a homey experience you won’t want to miss.
Zesty Pork with Leek and Celery
Print RecipeIngredients
- 28.2 oz (800 gr) pork
- 10.6 oz (300 gr) celery
- 2 leeks
- 1.8 oz (50 gr) dill
- 2 small onions
- Juice of half a lemon
- 0.4 oz (10 gr) salt
- 0.2 oz (5 gr) pepper
- 2 fl oz (60 ml) extra virgin olive oil
- 17 fl oz (500 ml) water
- 2 eggs
- Juice of 1 lemon
Instructions
- Wash and cut the vegetables
- Boil water in a pot, add the leek and celery, boil for 10 minutes, then strain
- Cut the meat into large pieces
- Heat olive oil in another pan and add the meat
- Cook the meat on all sides until it becomes brown in color
- Add the sliced onions to the meat and season with salt and pepper
- After approximately 5 minutes, add 500 ml of water
- Add the cooked vegetables
- Cover and simmer over a low heat for approximately 60 minutes
- When the meat is tender, remove the pan from the heat and add lemon juice or avgolemono Swirl the pan gently back and forth to distribute the avgolemono evenly.
Tip: Instead of avgolemono, you can dissolve lemon juice in 5 gr of corn flour and then add the mixture to the pot.
