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Greek Hirino me Selino (Braised Pork with Celery & Avgolemono)
(0)
100 min
Under an hour
Gurkerl Küche
Hirino me Selino ist ein echter griechischer Schmortopf-Klassiker: Saftiger Schweinsschopf wird mit aromatischem Stangensellerie zart geschmort und zum Abschluss mit einer seidig-cremigen Avgolemono-Sauce aus frischen Eiern und Bio-Zitrone verfeinert. Ein herrlich wärmendes, raffiniertes Wohlfühlessen mit frischer Zitrusnote.
Preparation method
Preparation & searing meat
Cut the pork neck into approx. 3–4 cm pieces and pat dry with kitchen paper. Finely chop the onion and garlic cloves. Wash the celery stalks, set aside the tender greens, and cut the stalks into approx. 3 cm pieces.
Heat the extra virgin olive oil in a heavy roasting pan. Sear the meat in batches over high heat on all sides until nicely golden brown all over. Remove from the pan and set aside briefly.
Braising & cooking celery
In the remaining cooking juices, sauté the chopped onion and garlic over medium heat until translucent. Return the meat along with any accumulated juices to the pan. Pour in the warm vegetable stock and season with fine salt and ground black pepper. Cover with the lid and braise gently over low heat for approx. 50–60 minutes until the pork is tender.
Chef's tip
Avgolemono secret: To prevent the eggs from curdling, the pan must no longer be boiling when adding the sauce. Gradually whisking in the warm braising liquid helps the eggs adjust to the temperature, making the sauce wonderfully velvety and creamy.
Herb tip: If your celery has plenty of fresh greens, chop them finely and stir them in during the last 10 minutes – this gives the Greek braised dish its unmistakable fresh character.
70 min
Under an hour
