Greek Pork Stew with Leeks and Celery
Ingredients
- 1 kg pork neck
- 500 g leeks (only the white part)
- Some celery leaves
- 2 carrots
- 1 onion
- 1 l water
- Salt
For the egg-lemon sauce (avgolemono)
- 2 egg yolks
- Lemon juice of 2 lemons
- 1 tsp corn starch
Instructions
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Cut the pork neck (I bought mine already cut) into pieces
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Add salt, pepper and olive oil, mix with your hands and set aside
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Wash and peel the veggies and herbs
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Place a large pot over high heat and let it heat up
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Add the meat and sautee for 1 minute until nicely brown. Turn the pieces over and add your veggies and sautee for another minute
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Add the water and stock, mix well, put the lid on, turn the heat to medium and simmer for about 45 minutes until the meat and veggies are completely tender
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Chop the celery and add it to the pot, simmer for another 5 minutes
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Put the egg yolks, lemon juice and corn starch into a bowl and whisk well
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Gradually add 2-3 ladlefuls of the pots simmering broth while whisking constantly
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Pour the sauce into the pot and lower the heat to the lowest setting and mix well
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Serve over rice and enjoy
Notes
Pepper
Olive oil
2 tbsp vegetable stock
Committed to this collection by the hand of Hunter.
