← Nouns Cooking · Greek

Ingredients

• 1.2 kg boneless pork neck or shoulder (or lamb), cut into large chunks
• 100 ml Olive oil
• 1 Onion, finely chopped
• 8 Spring onion, sliced
• 2 heads romaine (cos) lettuce, roughly chopped
• 3 celery sticks (with leaves), sliced (optional)
• 30 g Dill, chopped
• 2 Eggs
• 2 Lemon, juiced
• 1 tbsp Cornflour (cornstarch)
• Salt
• Black pepper

Method

1. Heat the oil in a wide, heavy pot over medium-high heat and brown the pork in two batches, about 8 min per batch, until golden on several sides.
2. Return all the pork, add the onion and half the spring onions and cook for 5 min until soft. Pour in hot water just to cover, season with salt and pepper and bring to a simmer.
3. Cover and simmer gently for 1 hour, until the pork is nearly tender. Skim off any foam at the start.
4. Stir in the celery (if using), the lettuce, the remaining spring onions and the dill. Press them under the liquid, cover and cook for 15–20 min until the greens are soft and the meat is very tender. Take the pot off the heat.
5. For the avgolemono, whisk the eggs in a bowl until frothy, then whisk in the cornflour and the lemon juice. Slowly whisk in two ladles of the hot broth so the eggs warm up gently.
6. Pour the egg mixture into the pot and shake the pot (rather than stirring) so the sauce spreads without breaking up the meat. Do not let it boil again or the eggs will curdle.
7. Rest for 5 min, taste for salt and lemon and serve with crusty bread.

Tips

• Lamb shoulder works the same way and is the classic Easter-season version.
• If you need to reheat it, warm it very gently and never let it bubble.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitras Dishes