Greek Pork Fricasseé with Endive in Creamy Lemon Sauce

Cook with me my mum's Greek Pork Frikassee, a dish that embodies the essence of Mediterranean cuisine. This Greek Pork Fricassee with Endive in Creamy Lemon Sauce can be made with pork, or chicken, cooked with an abundance of endive and celery and then swirled in a creamy egg-lemon creamy sauce (avgolemono), which perfectly balances savoury and citrus notes. With one bite, you'll understand why this dish is a beloved staple in Greek kitchens. Let's get cooking!

Greek Pork Fricassee with Endive in Creamy Lemon Sauce

Greek Pork Fricassee with Endive in Creamy Lemon Sauce is a dish that brings the warmth and tradition of Greek cuisine straight to your kitchen. Rooted in Greek culinary heritage, this dish is a comforting blend of tender pork, hearty vegetables, and a tangy, creamy sauce that’s perfect for family meals or special occasions. It’s a recipe that’s been passed down through generations, capturing the essence of home-cooked Greek food.

Greek Pork Fricassee with Endive in Creamy Lemon Sauce

Greek Pork Fricassee with Endive in Creamy Lemon Sauce

Greek Pork Fricasseé with Endive in Creamy Lemon Sauce

Serves: 4–5

Prep: 15 minutes

Cook: 1 hour

Ingredients

Fricassee:

3 tbsp extra virgin olive oil

800g-900g pork scotch fillet or pork belly (or a combination of both)

4 large celery sticks

1 large bunch of endive (or 2 small bunches)

2 medium potatoes, peeled and quartered

1 large brown onion, grated

½ cup fresh dill, finely chopped

Sea salt and white pepper, a generous amount

Avgolemono Sauce:

1 egg

1½ tsp gluten-free corn flour

½ cup freshly squeezed lemon juice

1 cup cooking liquid from the pork

Instructions

1. Prepare the ingredients

• Trim the bases of the endive, discard any spoiled shoots, wash, and cut in half.

• Remove strings from celery and slice into 3 cm lengths.

• Dice the onion, chop the dill, and cut the potatoes (soak in water to prevent browning).

2. Fry the pork

• Heat olive oil in a deep, wide-based pot over medium heat.

• Season the pork with sea salt and pepper, then brown all sides.

• Remove the pork from the pot and set aside.

3. Sauté the aromatics

• In the same pot, add onions, dill, endive, and celery. Season with sea salt and pepper.

• Sauté over medium heat for 6–7 minutes, stirring frequently.

• Boil a kettle of water in the meantime.

4. Add water and simmer

• Return the pork to the pot. Pour in boiling water to cover the celery and meat.

• Cover, reduce heat, and simmer for 10 minutes.

5. Add potatoes

• Push potatoes under the pork so they cook in the liquid.

• Cover and cook for another 30 minutes. Add more boiling water if necessary.

• Once cooked, scoop out 1 cup of the cooking liquid for the avgolemono sauce. While you prepare the sauce, leave the pork to continue simmering gently, uncovered.

6. Prepare the avgolemono sauce

• Scoop out 1 cup of the cooking liquid and let it cool for 2–3 minutes.

• In a small bowl, whisk the egg with corn flour until smooth then gradually whisk in the lemon juice, then slowly add the warm cooking liquid while continuously whisking to prevent curdling.

• Turn off the heat under the pork and vegetables, then gently pour the sauce back into the pot, stirring carefully to combine.

• Optional: you can either whisk the sauce or use a blender (nutra bullet) for a smoother, creamier texture.

7. Serve

• Serve immediately, season with freshly cracked pepper.

Have you tried this recipe?

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Greek Pork Fricassee with Endive in Creamy Lemon Sauce

Margaret Pahos @CreateCookShare