Braised Pork with Celery and Dill — Hirino me Selino
Pork shoulder and celery braised in a tangy avgolemono sauce with dill, a Macedonian winter staple.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut pork shoulder into 4cm chunks, season with salt and pepper. Dice onions finely, mince garlic. Cut celery stalks into 4cm lengths. Chop dill finely. Separate eggs, then whisk whites to soft peaks, whisk in yolks until combined.
Sear
Heat olive oil in a wide pot over medium-high heat. Sear pork 3–4 minutes per side until golden brown all over. Remove and set aside.
Saute
Reduce heat to medium, add onions, soften 4–5 minutes until translucent. Add garlic, cook 1 minute until fragrant. Pour in white wine, simmer 2 minutes until reduced by half.
Braise
Return pork to pot, add stock, bring to low simmer. Cover, braise 20–22 minutes. Add celery, braise 10 minutes further until pork is tender and celery is soft but holding shape.
Build
Slowly whisk lemon juice into egg mixture. Ladle 150ml hot braising liquid into egg mixture in thin stream, whisking constantly. Pour tempered mixture back into pot, stir gently over very low heat 1–2 minutes. Do not boil.
Finish
Stir in dill, adjust seasoning if needed. The sauce should be creamy and coat the meat lightly.
Plate
Spoon braised pork and celery with avgolemono sauce into bowls and serve with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.