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Pork Fricassee with Celery and Avgolemono
Bone-in pork shoulder braised under a blanket of celery, Chinese celery, leeks and onions, then finished with a meringue-lightened, cornstarch-stabilised egg-lemon sauce. A taverna classic that seldom breaks.
- YieldServes 6 to 8
- Hands-on1 h 15 min
- Total2 h 48 min
- Difficulty
Ingredients
- to tastesea salt and black pepper
- 680 gcelery, with leaves, trimmed and chopped (about 1 1/2 lb)
- 2 bunchesChinese celery, trimmed and chopped
- 1360 gbone-in pork shoulder, cut into stewing-size pieces (about 3 lb)
- 120 mlextra-virgin olive oil
- 14 gunsalted butter, 1 tablespoon
- 2 bunchesscallions, trimmed and chopped
- 2large red onions, finely chopped
- 3leeks, trimmed, washed and chopped
- 600 mlhot water or chicken or vegetable stock, 2 to 3 cups, as needed
Avgolemono
- 3large eggs, separated
- 135 mllemon juice, strained, from 3 lemons
- 1 tspcornstarch
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