Pork And Celery Avgolemono Food

HOIRINO ME SELINO (PORK AND CELERY STEW WITH EGG-LEMON SAUCE)

Steps:

• Rinse the celery stalks and leaves and pat dry. Peel the stalks (I highly recommend not skipping this step; you'll end up with stringy celery otherwise).
• Cut the celery into 1 1/2-inch pieces and roughly chop the leaves. Cut any thicker stalks of celery lengthwise. Set aside.
• Grate or finely chop the small onion. Finely chop the leek. Set them both aside together.
• Trim excess fat from the pork butt and cut into 1 1/2-inch cubes. Season with salt and pepper.
• Preheat olive oil in a 6-quart pot or dutch oven over medium heat. You want the oil to get hot, but not smoking. Add the pork and bones in batches and let brown, undisturbed, for 3 minutes per side. Set aside in a medium bowl.
• Add onions and leeks to the dutch oven and let cook five to seven minutes, until softened. Stir occasionally.
• Add the pork back to the pot and mix with the onions and leeks. Add enough water to barely cover the meat. Let come to a boil.
• Reduce to a simmer and add in the celery. Cover with a lid, leaving a slight opening between the lid and dutch oven.
• Cook for 1 1/2 - 2 hours, stirring occasionally. The pork will be tender and the celery will be soft. Remove from heat.
• Immediately ladle out 3/4 - 1 cup of broth into a heatproof measuring cup.
• Crack the egg into a small or medium sized bowl and squeeze in the juice of one lemon. Whisk until frothy. Continue to whisk and very slowly add in the hot broth to temper the egg.*
• Add the frothy broth back to the pot and stir it in. Let rest for five minutes to thicken.
• Taste and adjust seasoning by adding more salt and pepper if necessary. Remove neck bones if you'd like.*
• Serve with crusty bread and enjoy!

PORK AND CELERY AVGOLEMONO

Steps:

• Season the pork with salt and pepper.
• Melt the butter in a large pot and brown the pork lightly over high heat, stirring frequently.
• Add the onions and cook 10 to 15 minutes until soft but not browned.
• Add enough water to barely cover the meat.
• Cover and cook over low heat for about 1 hour.
• Add the celery and cook another 30 minutes, until the celery is tender and only about 1 cup of liquid remains. Beat the eggs in a bowl.
• Mix the cornstarch (cornflour) in 1/4 cup (60 ml) water and add to the eggs.
• Add the lemon juice and beat the mixture well.
• Temper the sauce by slowly adding some of the hot liquid from the meat to the egg-lemon mixture, beating it in thoroughly.
• Pour the egg-lemon mixture over the meat and shake the pan gently over low heat until the sauce thickens.
• DO NOT BOIL.
• Serve immediately.

PORK, ONIONS AND BEER IN A CREAMY CARAWAY SAUCE

Steps:

• Pork -- In a large baggie or you can use a small bowl or pie plate and add the flour, salt, pepper and thyme and dredge the pork in it to get a light coating of flour. Then in a large heavy saute pan, I like my cast iron, but any heavy pan will work fine. I DO NOT like to use Non Stick for this. Heat up the oil and butter to medium high to high heat and saute the pork on each side until golden brown. Don't forget they are going to continue cooking in the beer so it is not necessary to cook them all the way through.
• Sauce -- Remove the chops just for a minute while you lightly saute the onions. They only need to be cooked for just a couple of minutes. Then add the beer scraping up the bits from the bottom of the pan. Return the pork chops back to the pan and cover and reduce the heat to simmer and cook approximately 30 minutes. The last 5 minutes remove the cover so the beer can reduce a bit.
• Finishing -- Add the sour cream, salt, pepper, caraway seeds and parsley and cook another couple of minutes until everything is heated through.
• Serve -- As I mentioned, I like to serve this over spaetzle, but butter noodles, potato pancakes, even rice or mashed potatoes. Drizzle the sauce and onions over the chops.