Pork and Celery Avgolemono
Experience the comforting and zesty flavors of Pork and Celery Avgolemono, a Greek-inspired soup that's both hearty and refreshing. This one-pot dish brings together tender chunks of seared pork shoulder, aromatic celery, and velvety long-grain rice in a rich, lemony broth, thickened with a classic avgolemono (egg-lemon) mixture for a silky finish. Infused with hints of garlic, oregano, and freshly ground black pepper, this recipe combines Mediterranean warmth with a bright citrus tang. Perfect for cozy weeknight dinners or an elegant starter, it's ready in just over an hour and crowned with a sprinkle of fresh parsley for a burst of color and flavor. Serve this vibrant, protein-packed meal with crusty bread for a truly satisfying experience.
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Recipe Information
Ingredients
- 500 g pork shoulder (cut into 1-inch cubes)
- 2 tbsp olive oil
- 1 medium yellow onion (finely chopped)
- 5 stalks celery stalks (cut into 2-inch pieces)
- 3 garlic cloves (minced)
- 1 L chicken stock
- 100 g long-grain rice
- 2 large eggs
- 2 large lemons (juiced)
- 1 tsp dried oregano
- 1 tsp (or to taste) salt
- 0.5 tsp (or to taste) black pepper (freshly ground)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Once the oil is hot, add the pork cubes and sear them for 5-6 minutes until browned on all sides. Remove the pork from the pot and set aside.
In the same pot, add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.
Return the pork to the pot and add the celery pieces, chicken stock, and oregano. Stir well, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the pork is tender and the celery is softened.
Add the rice to the pot, stir, and continue to simmer uncovered for 12-15 minutes, or until the rice is fully cooked.
In a medium bowl, whisk together the eggs and lemon juice until smooth and frothy.
Slowly ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
Gradually stir the tempered egg-lemon mixture back into the pot while stirring continuously. Let it cook gently for another 2 minutes—do not let it boil.
Season the avgolemono with salt and freshly ground black pepper to taste.
Turn off the heat and let the dish sit for 5 minutes to thicken slightly.
Ladle the Pork and Celery Avgolemono into bowls, garnish with chopped parsley, and serve immediately. Enjoy!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.9 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
