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Choirino me Selino | Tender Pork in Avgolemono
(0)
95 min
Under an hour
Knuspr-Küche
Ein herrlicher Klassiker der griechischen Herbstküche: Zart geschmorter Schweinenacken trifft auf aromatischen Staudensellerie und wird mit der legendären, samtigen Avgolemono-Ei-Zitronensauce veredelt.
Preparation method
Preparation
Pat the pork neck dry and cut into bite-sized cubes of about 3–4 cm. Finely chop the onions and garlic cloves. Wash the celery, pluck the fresh celery leaves and set aside, then cut the stalks into pieces about 3 cm long.
Braising
Heat 4 tbsp of olive oil in a large Dutch oven over medium-high heat. Sear the pork in batches from all sides until golden brown. Season the meat with salt and pepper, add the chopped onions and garlic, and sauté for about 3–4 minutes until translucent.
Pour in the vegetable broth so that the meat is just covered. Cover with a lid and simmer gently over low heat for about 45–50 minutes.
Chef's tip
To ensure the Avgolemono sauce turns out wonderfully velvety and does not curdle, be sure to remove the pot from the heat before stirring it in, and temper the eggs beforehand with a little hot broth.
Traditionally, Choirino me Selino is prepared in late summer and autumn – warm crusty bread is ideal for soaking up every last bit of the creamy lemon sauce.
110 min
Masterpiece
