Greek Style Pork Fricassee in Egg Lemon Sauce
A Fricassee is a Greek-style dish cooked with pork, lamb or chicken with plenty of celery or wild greens and then swirled in a lip-smacking egg-lemon creamy sauce. The flavour can only be described as fantastic!
Pork Fricassee
Serves 6
Prep
Cook
Fricassee:
1kg pork scotch fillet, diced into 3 cm cubes
1 bunch celery, washed, strings peeled and cut into 2cm length
6 small potatoes, peeled and cut in half
1 large brown onion, sliced
4 tbsp extra virgin olive oil
2 tbsp dill, finely chopped
sea salt / pepper, a generous amount
boiling water
Avgolemono Sauce:
2 eggs
Juice of 2 lemons
2 tsp gluten free corn flour OR arrowroot flour
1 cup liquid from the pot of cooked pork
Instructions:
Fry the pork in a deep and wide base pan with olive oil until all sides are lightly browned.
Add the onions, dill and celery, sea salt and pepper. Over a high heat sauté for 3-4 minutes.
Boil the kettle and add the boiling water to the pot. Add enough water to cover the celery and meat. Cover with a lid and simmer for 20 minutes.
Next, add the potatoes and spread them under the pork, so they can cook in the liquid. Cover with the lid and cook for a further 30 minutes. If there is not enough liquid add more boiling water.
Using a soup ladle, scoop out at least 1 cup of liquid and set it aside to cool down. You will need this to make the avgolemono sauce.