Braised Pork with Celery and Silky Lemon-Egg Sauce

By Sprig Originals ✓ · cooked up in Sprig

A Sunday-supper classic from the Greek mainland: pork shoulder simmered until it collapses with leeks, dill and armfuls of celery, then finished with a frothy egg-and-lemon sauce whisked right into the pot. The avgolemono thickens the broth into something glossy and creamy without a drop of dairy or a spoon of flour — just eggs, lemon juice and patience.

Ingredients

• 2 1/2 lb boneless pork shoulder, cut into 2-inch chunks
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 4 tbsp extra-virgin olive oil
• 2 medium leeks, white and pale green parts, halved and sliced
• 1 large yellow onion, chopped
• 4 cloves garlic, thinly sliced
• 3 cups chicken bone broth
• 2 bay leaves
• 1 tsp dried Greek oregano
• 2 large bunches celery with leaves, cut into 3-inch batons (about 10 cups)
• 1/2 cup chopped fresh dill

• 3 large eggs, at room temperature
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 tsp lemon zest
• 1/4 tsp kosher salt

Instructions

1. Pat the pork chunks very dry with paper towels and season all over with the 2 teaspoons salt and the black pepper. Let them sit at room temperature while you prep the vegetables.
2. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until it shimmers. Brown the pork in two batches, 4 to 5 minutes per batch, turning to get deep color on at least two sides. Transfer the browned pork to a plate.
3. Lower the heat to medium and add the remaining 1 tablespoon olive oil. Add the leeks and onion with a pinch of salt and cook 7 to 8 minutes, scraping up the browned bits, until soft and starting to turn golden. Stir in the garlic and cook 1 minute more.
4. Return the pork and any juices to the pot. Add the broth, bay leaves and oregano. Bring to a boil, then reduce to a bare simmer, cover, and cook 70 minutes, stirring once or twice, until the pork is fork-tender but still holding its shape.
5. Pile the celery batons on top of the pork, season with 1/2 teaspoon salt, cover, and simmer 20 to 25 minutes more, until the celery is tender but not falling apart. Stir in the dill and fish out the bay leaves. Taste the broth and adjust the salt — it should be a little assertive, since the egg sauce will mellow it.
6. Turn off the heat completely and let the pot stand uncovered for 5 minutes; the braise must be below a simmer or the eggs will scramble.
7. Make the avgolemono: in a medium bowl, whisk the eggs hard for a full minute until pale and foamy. Whisk in the lemon juice, lemon zest and 1/4 teaspoon salt.
8. Temper the sauce: ladle in about 1/2 cup of the hot braising liquid in a thin stream while whisking constantly, then repeat with two more ladles. The mixture should be warm to the touch and loose.
9. Pour the tempered egg mixture back into the pot, swirling and gently shaking the pan rather than stirring hard, so the celery stays intact. Set over the lowest heat for 2 to 3 minutes, moving the pot constantly, until the broth thickens to the body of light cream and coats a spoon. Do not let it bubble.
10. Let the pot rest 5 minutes off the heat, then serve in shallow bowls with plenty of the lemony broth, a drizzle of olive oil and extra dill.

Chef's tips

Nutrition (per serving, estimated)

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