Pork Stew with Leeks, Celery, Egg & Lemon

Ingredients

• 1 kilogram (2.2 pounds), cut into 5 cm (2-inch) cubesboneless pork shoulder
• 800 grams (3 large), mostly the white part, cut into thick slicesleeks
• 250 grams (3–4 large)celery sticks
• 150 grams (1 medium-sized), mincedonion
• 3 small, mincedspring onions
• a generous splash, plus another splasholive oil
• 1 litrehot water or vegetable stock
• 2 medium-sized, at room temperatureeggs
• 2 teaspoonscornstarch
• 80 ml (⅓ cup)fresh lemon juice
• to tastesalt and pepper
• optional, to sprinkle on topfresh dill, minced

Instructions

1. 1

   Season the pork

   Season the pork with salt and pepper, then leave it at room temperature for 30 minutes.

2. 2

   Prepare the celery

   Pull away any strings from the celery stems with a knife. Cut the stems into 6 cm (2½-inch) lengths and roughly chop the leaves.

3. 3

   Heat the oil

   Warm a generous splash of olive oil in a medium-sized cooking pot.

4. 4

   Sear the pork

   Brown the pork on all sides in two batches so the pot stays hot enough to sear rather than simmer the meat. Lift it out and set aside, covered, to keep warm.

5. 5

   Add more oil

   Pour another splash of olive oil into the same pot.

6. 6

   Soften the leeks

   Cook the leeks over moderate heat for a couple of minutes, until softened. Season lightly with salt to help them soften and release moisture.

7. 7

   Cook the onions

   Add the minced onion and spring onions, and cook until softened.

8. 8

   Return the pork

   Add the celery and put the pork back into the pot.

9. 9

   Add the liquid

   Pour in the hot water or vegetable stock.

10. 10

    Simmer until tender

    Simmer over low heat for about 1 hour, or until the pork is tender. Remove the pot from the heat and leave it covered for 10 minutes.

11. 11

    Whisk the eggs

    Whisk the eggs and cornstarch lightly in a mixing bowl, then whisk in the lemon juice.

12. 12

    Temper the eggs

    Gradually whisk ladlefuls of hot cooking liquid into the egg mixture, starting with a few drops and increasing the amount with each addition. Once most of the liquid is incorporated, pour the mixture back into the pot and tilt the pot to distribute it evenly.

13. 13

    Thicken the sauce

    Return the pot to the lowest heat and simmer for 2–3 minutes to thicken the sauce slightly. Turn off the heat and, if possible, leave the stew on the warm stove for 30 minutes before serving.

14. 14

    Finish and serve

    Serve with freshly ground pepper and extra lemon squeezed over the top. Add minced dill as a garnish if you like.

What is pork stew with leeks, celery, egg and lemon?

This is a Greek-style pork stew finished with Avgolemono, a sauce made by combining eggs and lemon with hot broth. The name refers to that characteristic egg-and-lemon pairing, which gives the cooking liquid a smooth, tangy finish.

Here, slow-simmered pork shoulder is accompanied by leeks and celery, while a little cornstarch helps the sauce thicken. The result is a hearty stew with a fresh citrus edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 504 calories, 63g protein, 36g carbs, 11g fat.

The pork provides most of the protein, while the leeks, onions and other vegetables contribute carbohydrates. The olive oil, pork and eggs supply fat; the reported per-serving figures are 504 kcal, 63 g protein, 36 g carbohydrates and 11 g fat. Add a green salad or another non-starchy vegetable alongside the stew for a balanced plate.

Choosing the main ingredients

Pork shoulder: Its marbling suits the long, gentle simmer and helps the meat become tender. Cutting it into even 5 cm cubes helps the pieces cook at a similar rate.

Leeks and celery: The leeks soften into the broth, while celery adds a more savoury, fresh note. Removing the celery strings makes the stems more pleasant to eat.

Why sear the pork first

Small batches: Searing the pork in two batches prevents the pot from cooling too much, which can make the meat release liquid instead of browning. Give the pieces room and turn them so they colour on all sides.

Browned bits: The seared pork and the fond left in the pot contribute flavour to the stew. Add the leeks to the same pot after the meat is removed.

Getting the Avgolemono right

Temper gradually: Whisk hot broth into the eggs and lemon a little at a time, beginning with just a few drops. This gently warms the egg mixture before it goes into the pot.

Keep the heat low: Once the sauce is back in the stew, use the lowest heat and simmer only for 2–3 minutes. Avoid a vigorous boil, which can make an egg-based sauce curdle.

How to judge doneness

Pork: After about 1 hour of low simmering, check that a piece is tender when pierced. If it is still firm, continue cooking gently until it reaches that point.

Sauce: The finished broth should look silky and slightly thickened after its final 2–3 minutes on low heat. Resting the covered pot for 30 minutes on the warm stove is suggested before serving.

Serving the stew

Finish: Freshly ground pepper and an extra squeeze of lemon sharpen the rich, slow-cooked flavours. Minced dill is an optional fresh garnish.

On the side: Serve with bread to soak up the sauce, or with potatoes or rice for a more filling plate. A simple green salad can bring a crisp contrast.

Recipe notes & tips

• Cut the pork into evenly sized 5 cm cubes so the pieces cook at a similar pace.
• Sear the pork in two batches and let the pot regain heat between them.
• Season the leeks lightly as they cook to help them soften.
• Whisk the hot broth into the egg mixture slowly to temper it.
• Keep the stew at the lowest heat when thickening the Avgolemono.
• Taste the finished stew and add extra lemon at the table if you want more tang.

Variations

• Use stock: Choose vegetable stock instead of hot water for a fuller savoury base.
• Add dill: Sprinkle minced fresh dill over the stew just before serving.
• Adjust the lemon: Serve extra lemon wedges alongside for a brighter finish.
• Serve with rice: Spoon the stew over rice to make the meal more substantial.
• Add more celery leaves: Chop the leaves coarsely and include them with the stems for a stronger celery note.

Common mistakes to avoid

• Crowding the pot: The pork may simmer rather than sear; brown it in the two batches specified.
• Skipping the celery strings: Tough threads can affect the texture; pull them away before cutting the stems.
• Adding broth too quickly: The eggs can warm unevenly; whisk in the hot liquid gradually.
• Boiling the finished sauce: High heat can cause the egg mixture to curdle; keep it to the lowest heat.
• Rushing the pork: Shoulder needs the gentle simmer to become tender; check it before moving on to the sauce.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently over low heat, stirring carefully and avoiding a boil so the egg-lemon sauce stays smooth.

Frequently asked questions