Pork celery

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Servings: 6

Preparation: 20΄

Time: 1 hour + 40΄

Difficulty Level: Moderate Difficulty

Materials

  • 1,700 gr. pork shoulder (with bone), cut into portions
  • about 150 gr. flour for all uses
  • 1 kg of celery with its root
  • 500 gr. leek, cut into medium slices
  • 2 cloves garlic, sliced
  • 1/2 bunch dill, finely chopped
  • the leaves of 6 sprigs of fresh mint, finely chopped
  • 90 ml olive oil
  • salt, freshly ground pepper

For the eggnog

  • 2 eggs
  • juice of 2 lemons
  • zest of 1 lemon
  • salt, freshly ground pepper

Procedure

Separate the celery sprigs from the root, wash them and cut them into medium pieces. We clean the root and chop it finely.

Wash the meat, wipe it well and season with salt and pepper. Flour it and shake each piece to remove the excess.

In a large saucepan, heat the olive oil over high heat and sauté the floured pieces of pork (in portions) until golden brown. Take them out with a slotted spoon in a utensil.

Reduce the heat and sauté the leek in the same oil for 5-6 minutes, until soft.

Add the celery, chopped root and garlic and continue sautéing for another 5-6 minutes.

Add the sauteed meat together with the zoumaki that will have come out and pour enough water to cover the ingredients. Season with salt and pepper and let the food boil.

Lower the heat, cover with a lid and simmer for 1 hour and 30 minutes or until the meat is well tender.

Add the dill and mint and turn off the heat, leaving the pot in the hot eye until the eggnog is ready.

In a deep bowl, beat the eggs with the whisk until fluffy. Add the zest and gradually the lemon juice, stirring constantly until incorporated. Gradually add as much juice from the food as possible with a ladle, continuing to stir, until the eggnog is warm.

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