Greek · Dinner
Pork and Celery Stew
Chunks of pork shoulder braised slowly with celery, onion, and tomato until the meat turns tender and the sauce reduces to a thick, savory ragout finished with a splash of lemon juice. Served with rice or crusty bread, this rustic Greek stew relies on celery as a true vegetable, not a garnish.
$5
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.8gProtein
42.3gFat
10.9gCarbs
5.2gSugar
2.1gFiber
682mgSodium
165mgChol
13.1gSat Fat
980mgPotassium
68mgCalcium
3.4mgIron
1.1mcgVitamin B12
11.5mgVitamin C
protein-rich
low-carb
herb-salt
hidden-gems
Instructions
1
Prep
Pat pork shoulder dry. Season with salt and pepper. Slice celery into 1-inch pieces. Chop onion and mince garlic.
2
Sear
Heat olive oil in heavy pot over medium-high heat. Brown pork on all sides for 6 minutes until deep golden crust forms.
3
Sweat
Lower heat to medium. Add onion and celery, cook 5 minutes, stirring occasionally until onion turns translucent.
4
Braise
Stir in garlic and tomato paste, cook 1 minute. Pour in stock, add bay leaf and oregano. Cover and simmer over low heat 75 minutes until pork is fork-tender.
5
Reduce
Uncover and raise heat to medium. Simmer 8 minutes until sauce thickens. Stir in lemon juice and discard bay leaf.
6
Plate
Taste and adjust salt and pepper. Serve hot in shallow bowl with sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 4 tbsp4 tbsp olive oil
- 1 cup240g celery
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 1 cup240ml chicken stock
- 2 tbsp2 tbsp lemon juice
- 22 bay leaf
- 1/2 tsp1/2 tsp dried oregano
- salt, to taste
- black pepper, to taste
