With roots that reach deep into Greek culinary tradition, this dish brings together the rich flavor of pork with the gentle sweetness of leeks and the aromatic intensity of celeriac and celery. These wonderful, familiar flavours come together beautifully with the addition of avgolemono, which gives the sauce a velvety texture and brightens the dish overall, balancing its deeper, more robust notes.

Translation | Amaryllis Tsegou

The dish originated in rural Greece during the traditional wintertime pig slaughter. Pork was historically a staple food in most parts of mainland Greece and the islands during the colder months, and it was often cooked right after the slaughter that took place before Christmas - a custom still alive in many villages to this day.

Hence, most traditional Greek Christmas dishes are made with pork or include it in some form - for example, often tucked into savory pies.

The secret to a successful pork with leeks and celery root lies in the careful selection and preparation of ingredients and in the slow melding of flavors. Choose tender cuts of pork with some fat for juiciness (ideally shoulder or neck).

Fresh, crisp leeks and celery add sweetness, aroma, and texture, while the creamy, citrusy avgolemono (egg-lemon sauce) rounds out the dish, balancing flavors and adding a velvety finish.

For the avgolemono, choose fresh eggs and make sure they’re at room temperature so the sauce doesn’t split.

In this version, we prepare an easy, fuss-free version: instead of separating the eggs into yolks and whites, we whisk them whole from the start. You can adjust the intensity of the lemon to your taste. If you want the sauce a little thicker, whisk 1–2 teaspoons of cornstarch into the lemon juice before adding it to the eggs.

And remember - avoid stirring the pot, as this can break up the vegetables and affect the texture of the dish. It’s better to simply cover the pot and give it a gentle shake every so often so everything mixes without disturbing it too much.

Tip

Traditionally, this dish is served on its own. If desired, though, we can pair it with rice pilaf or mashed potatoes to stretch servings and make a more complete meal.

Ingredients

For the pork stew:

• 1½ kg pork shoulder, boneless and trimmed, cut into ~4 cm pieces
• 170 ml olive oil
• 50 ml tsipouro (or other dry Greek spirit)
• 250 g celeriac, peeled and diced into 1 cm cubes
• 250 g celery stalks and leaves, roughly chopped
• 5 spring onions, finely chopped (include tender green parts)
• 3 leeks, cut into 1.5 cm rounds (including the tender green parts)
• 500 ml hot broth (chicken or vegetable)
• salt and freshly ground pepper

For the avgolemono sauce:

• 2 eggs
• juice of 1–2 lemons (about 70 ml)

Method

Prepare the pork

1. Remove the pork from the fridge 30 minutes before cooking.
2. Rub the pork pieces with 2 tbsp olive oil and season generously with salt and pepper, massaging lightly so the oil and seasoning coat it evenly.

Brown the pork

1. Heat a wide, shallow pot over medium–high heat. Add the olive oil.
2. Brown the pork in batches (≈4 minutes per side) to prevent the temperature of the oil from dropping. Remove each batch with a slotted spoon and set aside on a plate.

Cook the vegetables

1. Lower the heat to medium. In the same pot, add the leeks and spring onions. Season lightly and sauté gently until softened.
2. Add the celeriac and celery, another pinch of salt and continue cooking for 8–10 minutes, stirring occasionally but gently.

Combine pork and alcohol

1. Return the browned pork to the pot, arranging it evenly over the vegetables.
2. Deglaze with the tsipouro and allow 3–4 minutes for the alcohol to evaporate.

Simmer the stew

1. Pour in the hot broth. The liquid should not completely cover the pork; pieces should remain slightly exposed.
2. Cover the pot partially and simmer gently for 50–60 minutes until the pork is tender and the sauce has thickened. If excess liquid remains near the end, remove the lid completely to reduce it.

Prepare the avgolemono

1. Remove 1 cup of hot broth from the pot.
2. In a bowl, whisk the eggs until frothy. Gradually add the lemon juice and then slowly whisk in the warm broth, ensuring the mixture is smooth.
3. Pour the avgolemono gently over the stew, cover, and swirl the pot carefully to incorporate without breaking the texture.
4. Let the pork sit in the pot for 10–15 minutes before serving.
5. Serve in deep plates, sprinkle with freshly ground black pepper, and accompany with a nice crusty bread.

Wine Pairing

A Sauvignon Blanc with intense aromatic notes, characteristic herbaceousness, and bright acidity to complement the dish. WSPC's recommendation: The White – Lalikos Wines