Pork with Celery and Avgolemono Sauce
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
- 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
- 1.5 cups milk full fat
- 2 eggs
- Juice of 3 lemons
- 5 tbsp corn starch
- 2.5 cups of the stew’s juice
- In your pressure cooker add the celery along with 1 cup of water in high heat.
- When it starts to boil, cover with the lid and follow your manufacturer’s instructions.
- From the time the valve starts to release the steam and you lower the heat, you have to cook them for 45 minutes.
- Remove from heat and let the pressure cooker rest.
- 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.
- 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.
- Remove and set aside.
- Open the pressure cooker and strain all the water from the celery.
- Remove the celery for the cooker and put it aside.
- In this same pressure cooker pour a few tbsp. of olive oil and place the meat pieces.
- On top of them add the celery, the leeks, the scallions and the chopped dill.
- Salt and pepper them and pour 1 cup of water.
- Close the pressure cooker and follow the same procedure as before.
- This time you will cook for half an hour.
- When the time has passed, let the pressure cooker rest.
- 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.
- You will need it for the avgolemono sauce.
- In a pot pour all the milk, but ¼ cup.
- In a small bowl add the ¼ cup milk and the corn starch and whisk to dissolve.
- Set aside.
- In another bowl whisk the eggs with the lemon juice and set aside.
- Turn on fire to medium/high and put the pot with the milk on top.
- Add 1 cup from the stew’s juice to the milk.
- 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.
- When the milk/juice batter starts to bubble, add the corn starch and whisk.
- When it starts to thicken, remove from heat and add the egg/lemon/stew juice batter and whisk to incorporate.
- Bring again to fire, reduce heat to low and let it boil, whisking constantly for couple of minutes.
- If your sauce is too thick you can add the rest ½ cup of juice to thin it.
- If not simply discard it.
- Pour the avgolemono sauce to the stew and make sure it covers the meat and the greens.
- Serve in a deep dish.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/pork-with-celery-and-avgolemono-sauce/
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