Pork Stewed with Celery in Egg–Lemon Sauce

  • Serves

    serves 4-6


By SAVEUR Editors

Published on December 15, 2005

(Khirino me Selino kai Avgholimono)
Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here.


  • 2 bunches celery with leaves, ribs separated and cut crosswise into 3" pieces
  • Salt
  • 12 cup extra-virgin olive oil, preferably from Kalamata
  • 1 large red onion, peeled and chopped
  • 2 lb. boneless pork shoulder, cut into 1/2"-thick slices
  • 1 egg
  • 14 cup fresh lemon juice


Step 1

Cook celery in a large pot of boiling salted water over high heat until pliable and tender, 10–15 minutes. Drain, reserving cooking water. Set celery and cooking water aside.

Step 2

Heat oil in a large wide heavy pot over medium-low heat. Add onions and cook, stirring often, until translucent, 6–8 minutes. Add pork, stir well, cover, and simmer until pork is tender, about 2 hours. Add celery to pot, then add enough of the celery cooking water (about 2 cups) to reach halfway up pork and celery. Season to taste with salt. Cover pot and continue to simmer until pork is very tender and celery is soft, about 15 minutes more.

Step 3

Whisk eggs and lemon juice together in a medium bowl, then gradually whisk in 2 ladlefuls of the hot pork and celery broth from pot. Remove pot from heat and pour in egg-lemon mixture, tilting pot so that mixture spreads evenly over pork and celery. Adjust seasonings. Transfer to warm serving dish.

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