This hearty Greek Pork Fricassee simmered in egg-lemon sauce celebrates the marriage of tender meat and crisp celery in perfect harmony.
A beloved comfort dish that takes less than 2 hours from prep to table, this rustic stew delivers rich, velvety flavors that will transport you straight to a cozy Mediterranean kitchen.
The silky avgolemono sauce – Greece’s famous egg-lemon mixture – adds a bright, citrusy finish that perfectly cuts through the savory pork.
Perfect for Sunday family dinners or special gatherings, this one-pot wonder serves 6 generously.
Main Ingredients
- Pork: 1.5 kg boneless neck cut, perfect for slow cooking
- Green Celery: 2 kg, fresh and crispy stalks
- Onions: 3 medium red onions plus 2-3 spring onions (if desired)
- Olive Oil: 1/2 cup, for sautéing
- Seasonings: Salt and freshly ground pepper to taste
Egg-lemon Sauce Ingredients
- Lemons: 2 fresh lemons, juiced
- Eggs: 2 whole eggs, room temperature
- Corn Starch: 1 tablespoon, for thickening
Step-by-Step Instructions
- Prepare the Celery: Clean celery stalks, remove yellow leaves, cut into 2-3 inch pieces. Parboil in salted water for 5 minutes, then drain.
- Prepare the Pork: Cut pork into portions, season with salt and pepper. Heat olive oil and sauté meat until lightly browned on both sides.
- Cook the Base: Add chopped onions and sauté until soft. Add 2 cups lukewarm water, cover and simmer for 1 hour.
- Add Vegetables: Include celery, season again, and simmer for 15-20 minutes. Remember to shake pan instead of stirring.
- Make the Sauce: Whisk eggs in a bowl, add lemon juice and corn starch. Gradually temper with hot broth from the pan.
- Finish the Dish: Pour egg mixture back into pot, shake to combine, and simmer for 3 minutes. Rest for 5 minutes before serving.
Cooking Techniques
This Greek dish brings together two amazing cooking methods: sautéing and simmering. The meat gets a quick brown sear to lock in those tasty flavors, then everything slowly simmers together until tender.
The special egg-lemon sauce (called avgolemono) needs gentle handling – the trick is to warm it up slowly with hot broth so the eggs don’t scramble. Just shake the pan instead of stirring to keep everything nice and smooth!
Variations & Substitutions
While this recipe uses pork neck, you can make this comforting fricassee with other meats your family loves.
Try it with tender chicken pieces, juicy lamb, or veal – they all work beautifully with the creamy egg-lemon sauce.
If spring onions aren’t in season, feel free to skip them – the dish will still be wonderful with just the red onions. For a lighter version, you can use less olive oil, starting with 1/3 cup instead of 1/2 cup.
Serving Suggestions
This warming fricassee tastes amazing served over fluffy rice or with chunks of fresh crusty bread to soak up all that velvety sauce.
Add a simple Greek salad on the side with tomatoes, cucumbers, and feta cheese for a complete meal.
Since this is a traditional Greek dish that’s perfect for special occasions, you might want to start your meal with some tzatziki or hummus for dipping!
Storage Tips
This yummy dish stays good in the fridge for up to 3 days in a covered container. When you’re ready to eat it again, warm it up slowly over low heat – quick high heat might make the egg-lemon sauce separate.
Add a splash of warm water if the sauce seems too thick. For best results, try not to freeze this dish since the egg-lemon sauce can become grainy when thawed.
Pork Fricassee with Egg-lemon Sauce and Celery
Equipment
- Large saucepan
- Large pan
- Colander
- Bowl
- Whisk
Ingredients
Main Ingredients
- 1.5 kg boneless pork from the neck (43 ounces)
- 2 kg green celery (70 ounces)
- 2-3 spring onions chopped (optional)
- 1/2 cup olive oil
- 3 red onions medium sized, finely chopped
For the egg-lemon sauce (Avgolemono)
- 2 lemons juiced
- 2 eggs
- 1 tbsp corn starch
Instructions
- To prepare this delicious traditional pork fricassee recipe, start by removing all the yellow leaves from the celery. Wash thoroughly the celery and cut in 2-3 pieces each. In a large pan add some water and a good pinch of salt and bring to the boil; parboil the celery for about 5 minutes, drain in a colander and set aside.
- Cut the pork into portions, wash, strain and season with salt and pepper. Heat the olive oil in a large saucepan, add the meat and sauté on both sides, until lightly coloured. Add the onions and sauté, until softened (but not coloured).
- Pour in 2 cups of lukewarm water, put the lid on and let it simmer for about 1 hour. Add the celery and season with salt and pepper; let it simmer for another 15-20 minutes. (Do not stir with a wooden spoon, rather than simply shake the pan occasionally, keeping the handles.) Remove the pan from the stove and set aside.
- To prepare the egg lemon sauce for the pork fricassee, crack the eggs into a bowl and whisk; gradually add the lemon juice and the corn starch and whisk until it dissolves. Take a ladle of stock from the pan, pour in the egg and lemon mixture and whisk quickly. Add one more ladle and whisk again, so that the eggs get warm. Pour the egg mixture back into the pot, shake the pan to blend and simmer for 3 minutes. Let it stand for 5 minutes before serving.