Greek · Dinner
Pork and Celery Stew Bowl
Braised pork shoulder cubes with celery, onion, and tomato in an avgolemono-style egg-lemon sauce, a classic Greek stew known as selino stew. Pork is browned then simmered until fork-tender, finished with a whisked egg-lemon liaison for tang and body, and spooned over rice in a bowl.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
618Calories
41.8gProtein
34.3gFat
34.2gCarbs
4.9gSugar
3.4gFiber
823mgSodium
425mgChol
9.8gSat Fat
989mgPotassium
112mgCalcium
3.6mgIron
1.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the pork dry with paper towels and season with salt and pepper. Finely chop the onion, slice the celery diagonally, mince the garlic, juice the lemon, and chop the dill. Crack the egg into a bowl.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown the pork cubes on all sides for 5 minutes until deeply browned. Work in batches to sear rather than steam.
3
Braise
Add onion and celery to the pot. Cook over medium heat for 5 minutes. Stir in garlic, stock, and bay leaf. Cover and simmer over low heat for 40 minutes until fork-tender.
4
Finish
Whisk the egg with lemon juice. Slowly ladle 1/4 cup hot braising liquid into it while whisking constantly. Remove from heat and stir the mixture in gently until the sauce thickens.
5
Plate
Spoon the basmati rice into a bowl. Ladle the pork and celery stew with sauce over the top, scatter fresh dill over it, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2 tbsp2 tbsp olive oil
- 11 small onion
- 66 celery stalks (about 4.6 oz / 130g)
- 2 clove2 clove garlic
- 1 1/2 cup360ml chicken stock
- 22 bay leaf
- 22 eggs
- 11 lemon
- 2 tbsp2 tbsp fresh dill
- 1 cup190g cooked basmati rice
- salt, to taste
- black pepper, to taste
