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Hirino me Selino Avgolemono

Serves 4 to 6 Entree meat

Hirino me Selino Avgolemono

Hirino me Selino Avgolemono is a comforting staple of Greek winter meals, embodying the unfussy yet deeply satisfying nature of home cooking. Across Greece, this dish graces the table when the days grow short and the air turns crisp, its ingredients pulled from the pantry and garden without ceremony. Olive oil flows generously, salt is pinched by feel, and lemons are always close at hand, ready to add their bright tang.

The dish marries tender pork shoulder with celery, both steeped in a silky, lemony egg sauce. The result is a warm, savory embrace with just the right amount of citrus zing. As the pork melts into the broth, it mingles with the slight bitterness of celery, creating a harmonious balance of flavors. Serve it steaming hot, and let each spoonful whisper of winter's warmth.

Ingredients

  • 1 kgpork shoulder — cubed
  • 1 kgcelery — cut into sticks
  • 3eggs
  • 2lemons
  • 80 mlolive oil
  • 1onion
  • to tastefine sea salt and black pepper

Method

  1. Begin by cutting the 1 kg pork shoulder into large chunks, about 2-inch pieces. Season the meat generously with fine sea salt and black pepper, ensuring each piece is evenly coated. This initial seasoning helps to enhance the natural flavors of the pork.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 80 ml of olive oil over medium-high heat. Once the oil is shimmering, add the pork pieces in a single layer, being careful not to overcrowd the pan. Brown the pork on all sides until it develops a deep, golden crust, which should take about 3-4 minutes per side. This step is crucial for building flavor.
  3. While the pork is browning, finely chop 1 onion. Once the pork is browned, remove it from the pot and set aside. Add the chopped onion to the pot, stirring frequently until it becomes translucent and starts to caramelize, picking up the browned bits from the bottom of the pot.
  4. Return the browned pork to the pot with the onions. Add enough water to just cover the meat. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it braise for about 1 to 1.5 hours. The pork should become tender and easily pierced with a fork.
  5. While the pork is braising, prepare the celery. Cut 1 kg of celery into 2-inch pieces, including the leaves for added flavor. Once the pork is tender, add the celery to the pot, submerging it in the liquid. Continue to cook until the celery is tender but still holds its shape, about 15-20 minutes.
  6. In a separate bowl, whisk together 3 eggs and the juice of 2 lemons until well combined. Slowly ladle some of the hot cooking liquid from the pot into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
  7. Gradually stir the tempered egg mixture back into the pot with the pork and celery, stirring gently to combine. The sauce should thicken slightly and take on a creamy consistency. Taste the dish and adjust the seasoning with additional salt and black pepper if needed.
  8. Serve the Hirino me Selino Avgolemono hot, accompanied by crusty bread, rice, or potatoes to soak up the flavorful sauce. The dish should have a bright lemony aroma with tender pork and celery in a silky avgolemono sauce.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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