Pork with Celery Stew
Why I Love This Recipe
This is a family recipe, my grandmother used to make this dish every Sunday or at Christmas Eve, instead of “Frikase”. I love the fragrance of celery and egg lemon sauce is one of my absolute favorite sauces. So simple, yet so unexpected when it comes to
taste and texture.
--Sean P.
Ingredients You'll Need
2 pounds pork boneless
4-5 tablespoon(s) olive oil
2 oz all-purpose flour
1-2 leeks
1 onion
1 clove(s) of garlic
white wine
stock to cover the pot
salt
pepper
3-4 celery sticks
3-4 spring onions
1/2 bunch dill
For the egg lemon sauce
lemon zest, of 2 lemons
lemon juice, of 2 lemons
2 eggs
salt
pepper
Directions
Place a frying pan over high heat and add 2-3 tablespoons olive oil.
Cut the meat into small pieces and add them into a bowl. Add salt, flour, and mix until all the pork pieces are covered with the flour.
Transfer into the hot frying pan and sauté for 5-6 minutes, until it turns golden on all sides. Remove and set aside.
Place a large pot over high heat and add 1-2 tablespoons olive oil.
Cut the leeks into rounds, the onion and garlic into thin slices, and add them into the pot. Mix and allow 3-4 minutes for them to soften.
Add the meat, deglaze the pot with the wine, and as soon as it evaporates, add water or stock, salt and pepper.
Cover with the lid, lower the heat to medium, and simmer for 1 hour.
Cut the celery into pieces.
Add, into the pot, the celery in pieces, the spring onions finely chopped, the dill finely chopped and without the stems, and mix. Cover with the lid and simmer for 20 more minutes.
For the egg lemon sauce:
In a bowl, add the lemon zest and juice, eggs, salt, pepper, and mix well with a hand whisk.
Slowly add 3 ladlefuls of the pot’s juice into the bowl, and stir.
Transfer the egg lemon sauce into the pot with the pork, and mix by shaking the pot.
As soon as it starts simmering, remove from the heat.
Serve with lemon slices, pepper, olive oil, and bread.
