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Greek Hirino me Selino | Tenderly Braised
(0)
80 min
Under an hour
Gurkerl Küche
Ein traditioneller Klassiker der griechischen Küche für den Herbst: Saftiger Schweinsschopf, sanft geschmort mit aromatischem Stangensellerie und vollendet mit einer seidenweichen, erfrischenden Avgolemono-Sauce aus Ei und frischer Bio-Zitrone.
Preparation method
Preparation
Cut the pork neck into bite-sized cubes of about 3–4 cm and pat dry with paper towels. Thoroughly wash the celery stalks, set aside the tender leaves, and cut the stalks into pieces about 3 cm long.
Peel and finely chop the onions. Crush the garlic cloves and finely dice them. Rinse the organic lemons with hot water, finely grate a little zest from one lemon, and juice both lemons completely (to yield about 60–80 ml of juice).
Searing & Braising
Heat 2 tbsp of olive oil in a heavy Dutch oven or deep pan. Sear the pork cubes in batches over high heat on all sides until golden brown. Season with 1 tsp fine salt and 1 tsp ground black pepper, then set aside briefly on a plate.
Chef's tip
Fresh, crusty white bread or crusty artisan bread pairs wonderfully with Hirino me Selino to soak up every last drop of the creamy avgolemono sauce.
Make sure that the braising liquid is no longer boiling when stirring in the avgolemono mixture, so that the egg does not curdle, but forms a silky-smooth emulsion.
70 min
Under an hour
