Name: Macedonian Hirino me Selino Avgolemono (Χοιρινό με Σέλινο Αυγολέμονο)
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1.2kg pork shoulder, cut into 4cm pieces and patted dry; 1.1kg Greek leaf celery (selino), leaves and tender stems, washed well and cut into 6cm lengths; 300g celeriac, peeled and cut into 2cm wedges, optional if using mild celery; 2 medium yellow onions, about 300g, finely chopped; 90ml extra virgin Greek olive oil, divided; 2 tsp fine sea salt, divided, plus more for blanching water; 1/2 tsp freshly ground black pepper; 700ml hot water; 2 large eggs; 90ml fresh lemon juice, from 2 to 3 lemons; Small handful tender celery leaves, reserved from the bunch, for finishing

Question 1

What can I substitute for Greek leaf celery in pork with celery avgolemono?

Accepted Answer

Use pale celery hearts if Greek leaf celery or selino is unavailable, and add 300g celeriac cut into 2cm wedges for deeper celery flavor. Keep every celery leaf you can find, because the leaves give Macedonian pork with celery avgolemono its green, herbal character.

Question 2

Why do I blanch the celery before adding it to the pork stew?

Accepted Answer

Blanch Greek leaf celery for 5 minutes, or 7 minutes for thick stems, before adding it to the pork stew. Blanching softens strong selino, deepens the green color, and removes the harsh edge so the finished avgolemono stew tastes fresh and balanced.

Question 3

How do I know when the pork and celery are done?

Accepted Answer

The pork shoulder is done when it breaks easily with a fork after 55 to 65 minutes of covered braising plus 25 to 35 minutes with the blanched celery. The celery should be soft but still intact, not collapsed into stringy threads.

Question 4

How do I keep avgolemono from scrambling in pork and celery stew?

Accepted Answer

Take the pot off the heat for 5 minutes before adding avgolemono. Whisk 2 large eggs until pale, whisk in 90ml fresh lemon juice, then slowly stream in two ladles of hot broth. Return the warmed egg-lemon mixture to the pot over the lowest heat only.

Question 5

Can I make Macedonian pork with celery avgolemono ahead of time?

Accepted Answer

Yes. Wash, cut, and blanch the Greek leaf celery up to 24 hours ahead, or braise the pork and celery 1 day ahead without avgolemono. Chill the stew, rewarm it gently, then temper the eggs and lemon into the hot broth just before serving.

Question 6

How do I store and reheat leftovers with avgolemono sauce?

Accepted Answer

Store leftover pork with celery avgolemono in an airtight container in the refrigerator for up to 2 days after adding the egg-lemon sauce. Reheat slowly over low heat and stop before the sauce bubbles, because boiling tightens the eggs and removes the silky texture.

Culinary Explorer

Macedonian Hirino me Selino Avgolemono (Χοιρινό με Σέλινο Αυγολέμονο)

Ingredients

pork shoulder

Greek leaf celery (selino)

celeriac (optional)

Where cooking meets culture.

Ingredient	Quantity
pork shouldercut into 4cm pieces and patted dry	1.2kg
Greek leaf celery (selino)leaves and tender stems, washed well and cut into 6cm lengths	1.1kg
celeriac (optional)peeled and cut into 2cm wedges, only if using mild celery	300g