Pork Stew With Celery and Avgolemono Sauce - Hoirino me Seleri

Pork soup
batuhan toker / Getty Images
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
945 Calories
62g Fat
17g Carbs
77g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 945
% Daily Value*
Total Fat 62g 79%
Saturated Fat 22g 110%
Cholesterol 422mg 141%
Sodium 865mg 38%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 10%
Protein 77g
Calcium 177mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a favorite winter dish and one that combines the succulent flavors of braised pork, celery, and the beloved Avgolemono (egg-lemon) sauce. It’s a great one-dish meal that screams for crusty bread to dip in the flavorful sauce.


  • 4 tbsp. unsalted butter
  • 1/4 cup olive oil
  • 3-1/2 lbs. pork shoulder (or pork butt) roast, trimmed of fat and cut into 2-inch pieces
  • 2 leeks, diced (include 2 inches of green)
  • 2 medium onions, diced
  • 2 tbsp. all-purpose flour
  • 2 cups chicken stock or broth
  • 8 to 10 large stalks pascal celery (with leaves) cut into 1-1/2 inch pieces
  • 1/4 cup chopped fresh dill
  • Juice of two lemons (strained)
  • 2 large eggs (at room temperature)
  • Salt and pepper to taste

Steps to Make It

  1. In a Dutch oven or stockpot, heat the butter and olive oil together over medium-high heat. Season the pork chunks with salt and freshly ground black pepper and then saute until nicely browned on both sides.

  2. Remove the pork to a platter and keep warm. Add the leek and onion to the pot and saute until nicely tender, about 5 minutes. Add the flour to the pot and cook for about a minute until incorporated. Add the celery and the chicken stock and allow the liquid to come to a boil.

  3. Reduce heat to medium-low and simmer covered for about 10 minutes. Add the pork (with juices) and the dill to the pot and simmer covered for approximately 45 minutes, stirring occasionally.

Prepare the Avgolemono Sauce

  1. Using a whisk, beat the eggs in a medium bowl until frothy. Slowly whisk in the lemon juice. Ladle one cup of the pot liquid little by little into the egg-lemon mixture to temper the eggs.

  2. Remove pot from heat and add egg-lemon mixture stirring gently. Heat over very low heat until sauce thickens and is heated through. Take care not to allow the sauce to boil or the eggs will curdle.

  3. Re-season with salt and freshly ground black pepper as needed.

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