📝 About This Recipe
A quintessential winter comfort food from Greece, this dish marries tender chunks of pork shoulder with the earthy, aromatic crunch of celery, all bathed in the iconic Greek 'Avgolemono' (egg-lemon) sauce. The brightness of the lemon perfectly cuts through the richness of the meat, while the generous use of celery leaves and dill provides a deep herbal complexity. It is a rustic, heartwarming stew that exemplifies the balance and soul of traditional Hellenic home cooking.
🥗 Ingredients
The Pork and Base
- 2 lbs Pork shoulder or butt (cut into 2-inch chunks, patted dry)
- 1/4 cup Extra virgin olive oil (high quality Greek oil preferred)
- 1 large Yellow onion (finely chopped)
- 1 medium Leek (white and light green parts only, sliced into rounds)
- 4 cups Water or chicken stock (enough to cover the meat)
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly ground)
The Vegetables and Herbs
- 1 large bunch Celery stalks (cut into 3-inch batons)
- 1 cup Celery leaves (roughly chopped, do not discard these!)
- 1/2 cup Fresh dill (finely chopped)
The Avgolemono Sauce
- 2 large Eggs (at room temperature)
- 2-3 pieces Fresh lemon juice (about 1/2 cup, depending on desired tartness)
- 1 teaspoon Cornstarch (optional, for a slightly thicker sauce)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat until shimmering.
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2
Working in batches to avoid crowding, brown the pork chunks on all sides until they develop a golden-brown crust. Remove the meat and set aside on a plate.
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3
In the same pot, add the chopped onion and sliced leeks. Sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
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4
Return the pork and any accumulated juices back to the pot. Season with salt and black pepper.
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5
Pour in the water or chicken stock until the meat is just covered. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes, or until the pork is tender when pierced with a fork.
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6
While the meat simmers, blanch the celery batons in boiling water for 3 minutes, then drain. This removes any bitterness and ensures they stay vibrant.
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7
Once the pork is tender, add the blanched celery, chopped celery leaves, and half of the fresh dill to the pot. Add a little more hot water if the liquid has reduced too much.
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8
Cover and continue to simmer for another 15-20 minutes until the celery is tender but not mushy.
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9
Prepare the Avgolemono: In a medium bowl, whisk the eggs vigorously until frothy. Slowly whisk in the lemon juice (and cornstarch, if using).
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10
The Tempering Step: This is crucial. Slowly ladle about 2 cups of the hot broth from the pot into the egg-lemon mixture in a thin stream, whisking constantly. This prevents the eggs from curdling.
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11
Turn off the heat on the stove. Slowly pour the tempered egg mixture back into the pot with the meat and vegetables.
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12
Instead of stirring with a spoon, take the handles of the pot and gently shake and tilt it in a circular motion to incorporate the sauce. This preserves the delicate texture of the meat and celery.
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13
Let the dish rest for 5 minutes off the heat to allow the sauce to thicken slightly. Garnish with the remaining fresh dill and serve warm.
💡 Chef's Tips
Always use pork shoulder (butt) rather than loin; the fat content ensures the meat stays juicy during the long simmer. Never let the sauce boil once the eggs have been added, or the sauce will break and curdle. Do not throw away the celery leaves! They contain more flavor than the stalks and are essential for the authentic taste of this dish. If you prefer a very thick sauce, the teaspoon of cornstarch mixed into the lemon juice is a safe 'cheat' used by many Greek home cooks. Freshly squeezed lemon juice is non-negotiable; bottled juice lacks the necessary floral acidity.
🍽️ Serving Suggestions
Serve in deep bowls with plenty of crusty sourdough bread to soak up every drop of the avgolemono sauce. A side of high-quality, creamy barrel-aged Feta cheese sprinkled with oregano is the perfect salty companion. Pair with a crisp, acidic Greek white wine such as an Assyrtiko from Santorini. For a fuller meal, serve alongside lemon-roasted potatoes or over a bed of fluffy white rice.