Pork and celery in avgolemono

Name: How to cook Pork and celery in avgolemono - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Cookpad Greece

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.

Ingredient

Food ration :

8 servings

1,5 kg

pork leg cut into portions

1 1/2 bunch

celery

egg yolks

lemons

3 tbsp

corn starch

1 1/2 cup

olive oil

5-6

large carrots cut in half

2-3 cloves

garlic

Cooking instructions

* Step 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.

* Step 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.

* Step 3

When the food is ready it should have ample stock so that the avgolemono (egg and lemon sauce) is nice.

* Step 4

Turn down the heat and add the salt and pepper. Mix well. Take out a fair amount of stock in a glass bowl.

* Step 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.

* Step 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.