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–+ servings

Hirino me Selino — Pork with Celery in Egg-Lemon Sauce

Hirino me selino is a beloved winter braise from central Greece — chunks of pork shoulder braised with whole bunches of celery until the celery is silky and the pork is meltingly tender, then finished with an avgolemono sauce that ties everything together in a bright, rich whole.
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Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 430kcal

Ingredients

  • 2.5 lbs pork shoulder cut into 2-inch chunks
  • 1 large bunch celery cut into 2-inch pieces (include some leafy tops)
  • 1 large onion diced
  • 3 garlic cloves minced
  • 1 cup white wine
  • 1.5 cups chicken broth
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp cornstarch alternative (xanthan gum tiny pinch) — optional, for thickening
  • Salt and white pepper
  • 3 eggs
  • Juice of 1.5 lemons

Instructions

  • Season pork generously. Brown in olive oil in batches over high heat in a large Dutch oven. Remove.
  • Saute onion until golden. Add garlic and cook 1 minute. Deglaze with white wine.
  • Return pork. Add broth. Bring to a simmer, cover, and cook 1 hour until pork is nearly tender.
  • Add celery pieces. Cover and cook another 30-40 minutes until both pork and celery are completely tender.
  • Egg-lemon: whisk eggs and lemon juice together. Ladle 1 cup of hot braising liquid into the egg mixture while whisking constantly to temper. Pour back into pot, stir, heat gently on very low 2 minutes. Do not boil.
  • Season with white pepper and serve immediately.

Nutrition

Serving: 1serving | Calories: 430kcal | Protein: 40g | Fat: 24g | Fiber: 2.5g
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