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Hirino avgolemono > braised pork with greens in egg lemon sauce June 21, 2007

Posted by grhomeboy in Food Recipes.
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Ingredients >
¼ cup olive oil
3 pounds lean pork (shoulder, chops or country ribs) cut into 1-inch cubes
1 large onion, peeled and thinly sliced
½ cup fresh dill, minced
2 cups water
Salt and pepper to taste
1 bunch curly endive or escarole, coarsely chopped (about 4 or 5 cups)
3 cups egg lemon sauce (see recipe below)

For the Egg lemon sauce >
Broth from pork
2 eggs
1/3 cup fresh lemon juice
1 tablespoon flour

Method >
In a large pot, heat the oil over medium heat until shimmery. Add the pork, in batches if necessary to avoid overcrowding. Brown nicely on all sides. Remove, and set aside.
Pour out excess fat in pot, leaving about 2 tablespoons. Add the sliced onion and the minced dill. Sauté until onion is softened, 5 to 8 minutes. Return meat to pot with onions, add 2 cups of water and salt and pepper to taste. Bring to a boil, reduce to simmer, cover and cook slowly for about 30 minutes.
Wash greens thoroughly. Chop coarsely. Add to the pot, and continue cooking on low about 45 minutes. Stir occasionally. When pork is fork tender and the greens cooked down, add the egg lemon sauce, stir to combine. Serve hot with lots of bread to soak up the juices.
To make sauce: Measure out 2 cups of broth from the simmering pork. If there is not enough broth for 2 cups, add water to make up the difference. Put broth in a saucepan. Keep at a simmer.
In a bowl, combine eggs, lemon juice and flour. Whisk or beat slowly with electric mixer until slightly frothy. Slowly add the hot broth, ¼ cup at a time at first, so the eggs do not cook. Continue to whisk briskly or beat with a mixer at low speed. When all broth is mixed in, return sauce to the pork and greens. Shake pot or stir gently to distribute sauce. Let stand 10 minutes or so before serving to blend flavors. Serves 6.

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