Pork braised with leeks and celery
Pork braised with leeks and celery

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pork braised with leeks and celery. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Pork braised with leeks and celery is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Pork braised with leeks and celery is something that I have loved my whole life.

PORK BRAISED WITH CELERY AND LEEKS (Hirino me Selina kai Prasa). A winter classic from the north and another favorite on the Sunday Place the leeks and celery back in, pour in wine and enough water to cover, and bring to a boil. Reduce heat, season with salt and white pepper.

To begin with this recipe, we have to first prepare a few ingredients. You can have pork braised with leeks and celery using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pork braised with leeks and celery:
  1. Make ready 1 kg pork (lean)
  2. Prepare 1 kg leeks (just the white part)
  3. Take 500 g cutting celery
  4. Make ready 2/3 cup olive oil
  5. Make ready 2 cups meat stock (or water)
  6. Get 1/2 cup dry white wine
  7. Take 1/2 bunch dill, finely chopped
  8. Make ready Salt/ pepper
  9. Get For the egg and lemon sauce (avgolemono)
  10. Prepare 2 eggs
  11. Get juice of 1-2 lemons
  12. Get stock (from the pot)

Slice the leeks, trimming the roots and withered leaves. Then add chilli, leeks and seasonging and stir-fry well. Transfer the leeks with tongs to a serving platter. Pour the lentils and cooking liquid over the leeks and garnish with the parsley.

Steps to make Pork braised with leeks and celery:
  1. Clean the leeks and celery leaves and cut them into largish chunks.
  2. Heat the oil in a pot and brown the meat, on all sides.
  3. Stir in the wine, add the stock or water and let the meat simmer until it is tender.
  4. About half an hour before it is done, season with salt and pepper and add the leeks, cutting celery and dill.
  5. Meanwhile, prepare the egg and lemon sauce. Break the eggs into a deep glass bowl and beat lightly with a whisk or a fork.
  6. Gradually add the lemon juice little by little, then do the same with the stock from the pot.
  7. Pour the egg and lemon sauce into the pot and shake quickly with circular movements so that it is evenly distributed.

Remove the leeks with a slotted spoon and place around the joint. Skim off any fat from the liquid in the pan, and serve separately in a jug. This Pork Belly Stir-fry post is an extension of the Cured Pork Belly post that we released on Saturday. If, by some wild chance you actually managed to Here is my recommendation for that second dish: a quick stir-fry of thinly sliced cured pork belly and leeks. It's a basic recipe that you can use to branch.

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