Pork with Celery and Avgolemono Sauce
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
  • 1.5 kilos / 3 lb. pork or chicken, cut in thick pieces
  • 2 kilos / 4 lb. celery, cut in pieces about 4 cm / 1.5 in. long
  • 2 leeks, sliced
  • 2 scallions, sliced
  • A bunch of fresh dill, finely chopped
  • Salt, pepper
  • 2 cups water, divided
  • Olive oil for sautéing the greens and meat
For the Avgolemono Sauce
  • 1.5 cups milk full fat
  • 2 eggs
  • Juice of 3 lemons
  • 5 tbsp corn starch
  • 2.5 cups of the stew’s juice
Instructions/ Εκτέλεση
  1. In your pressure cooker add the celery along with 1 cup of water in high heat.
  2. When it starts to boil, cover with the lid and follow your manufacturer’s instructions.
  3. From the time the valve starts to release the steam and you lower the heat, you have to cook them for 45 minutes.
  4. Remove from heat and let the pressure cooker rest.
  5. In the meantime, take a skillet and pour three to four tbsp. of olive oil and sauté the scallions and leeks until they become soft.
  6. Transfer them to a bowl and in the same skillet add again some more olive oil and sauté the meat pieces for about 2 minutes per side.
  7. Remove and set aside.
  8. Open the pressure cooker and strain all the water from the celery.
  9. Remove the celery for the cooker and put it aside.
  10. In this same pressure cooker pour a few tbsp. of olive oil and place the meat pieces.
  11. On top of them add the celery, the leeks, the scallions and the chopped dill.
  12. Salt and pepper them and pour 1 cup of water.
  13. Close the pressure cooker and follow the same procedure as before.
  14. This time you will cook for half an hour.
  15. When the time has passed, let the pressure cooker rest.
  16. When all the steam is out of the pressure cooker open the lid and strain the juice, keeping 2 to 2.5 cups of it.
  17. You will need it for the avgolemono sauce.
For the Avgolemono Sauce
  1. In a pot pour all the milk, but ¼ cup.
  2. In a small bowl add the ¼ cup milk and the corn starch and whisk to dissolve.
  3. Set aside.
  4. In another bowl whisk the eggs with the lemon juice and set aside.
  5. Turn on fire to medium/high and put the pot with the milk on top.
  6. Add 1 cup from the stew’s juice to the milk.
  7. The rest 1 cup of stew’s juice pour it in the egg/lemon batter slowly, slowly so as to bring both batters at the same temperature.
  8. When the milk/juice batter starts to bubble, add the corn starch and whisk.
  9. When it starts to thicken, remove from heat and add the egg/lemon/stew juice batter and whisk to incorporate.
  10. Bring again to fire, reduce heat to low and let it boil, whisking constantly for couple of minutes.
  11. If your sauce is too thick you can add the rest ½ cup of juice to thin it.
  12. If not simply discard it.
  13. Pour the avgolemono sauce to the stew and make sure it covers the meat and the greens.
  14. Serve in a deep dish.
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/pork-with-celery-and-avgolemono-sauce/