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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




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


  1. Fry the pork in a deep and wide base pan with olive oil until all sides are lightly browned.

  2. Add the onions, dill and celery, sea salt and pepper. Over a high heat sauté for 3-4 minutes.

  3. 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.

  4. 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.

  5. 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.