Pork and celery in avgolemono

Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Pork and celery in avgolemono. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Pork and celery in avgolemono is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They're fine and they look wonderful. Pork and celery in avgolemono is something that I have loved my whole life.

Many things affect the quality of taste from Pork and celery in avgolemono, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork and celery in avgolemono delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork and celery in avgolemono is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can have Pork and celery in avgolemono using 9 ingredients and 7 steps. Here is how you can achieve that.

A recipe for pork in avgolemono (egg and lemon sauce) perfect for the cold winter evenings next to your fireplace, easy to make and not expensive at all. Serve with plenty of pepper and feta cheese or kefalograviera. Recipe by KATERINAL

Ingredients and spices that need to be Take to make Pork and celery in avgolemono:

1. 1,5 kg pork leg cut into portions 
2. 1 1/2 bunch celery
3. 2 egg yolks
4. 2 lemons
5. 3 tbsp corn starch
6. salt and pepper
7. 1 1/2 cup olive oil
8. 5-6 large carrots cut in half
9. 2-3 cloves garlic

Instructions to make to make Pork and celery in avgolemono

1. First wash the meat. Then wash the celery and cut it into pieces, use all of it, both the leaves and the ribs. Place the olive oil to heat well in a pot and brown the meat on all sides.
2. Chop the garlic and add it to brown for a few minutes then add 3-4 cups of water until the meat is covered. Let it boil for 10' and then add the celery and the carrots adding more water so that everything boils together for an additional 1 hour over strong heat.
3. When the food is ready it should have ample stock so that the avgolemono (egg and lemon sauce) is nice.
4. Turn down the heat and add the salt and pepper. Mix well. Take out a fair amount of stock in a glass bowl.
5. Using another bowl beat the lemon and the egg using a whisk and dissolve the corn starch in a cup of water. Then add it to the mixture of the egg and lemon.
6. Use a ladle to take stock from the bowl and into the egg and lemon sauce to temper it (you have to pour it in little by little and gradually). When you have added all of the stock of the bowl to the egg and lemon sauce, empty it into the pot.
7. Let it simmer for about 5' over very low heat. When the sauce thickens and has a creamy texture, turn of the heat and it is ready. It is served hot.

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