So happy leap day everyone! I don't know about you, but this February was really long for me and Ι guess it has nothing to do with this extra day..
Maybe it's because i cant wait for Spring to come, so we can start our excursions to the big outdoors!
Today I have a traditional luscious and hearty winter to spring dish for you, that you have to try. It's full of nutrients and delicious!
Grab or make a loaf of fresh bread and tuck in!
Ingredients (5-6 people)
1 pound pork loin, cut into big chunks
6 tablespoons extra virgin olive oil
1 teaspoon ground cardamom
2 onions, finely chopped
6 large leeks, rinsed and cut into chunks (white and tender green part)
4 carrots cut into chunks
10 celery stalks chopped (use the leaves too)
1 bunch green onions chopped
100 ml dry white wine
1/2 bunch chopped dill
Salt - Pepper
For the lemon sauce
2 tablespoons Greek yogurt
2 egg yolks
Juice of one lemon Salt and pepper
How to make
Season the meat with salt and pepper. Use a pot add the olive oil and place over medium-high heat.
When the oil is hot add the meat sprinkle with cardamom and let it brown well.
Once the meat is golden brown, remove it from the pot and to the drippings of the pot add the onions and spring onions. Add Salt and pepper and when the onions are soft, add the meat again. Add the wine and let the alcohol to evaporate. Add 1/2 cup of warm water and when it comes to a boil lower the heat.
Simmer for 30 minutes, then add the leeks, celery, carrots, dill, salt and pepper.
Stir and add 1/2 cup more of warm water. Cover the pot and Simmer for 1/2 hour 45 minutes or until the meat is tender.
For the yogurt - lemon sauce
In a bowl beat the yolks along with the yogurt and lemon. When the food is ready, remove the pan from heat and take a lug of the foods liquid.
Gradually add the liquid to the bowl with the yogurt, egg and lemon, beating constantly with a fork.
Continue with a second ladle of liquid. When the sauce is really warm and soup-like, add it to the pot with the pork and vegetables.
Let the food stand covered for a while before serving.
PS The egg and lemon sauce is a Greek Classic but if you feel like it, you can skip on the eggs..
Thanks for reading: Braised Pork with Leeks and Celery over a Yogurt and Lemon Sauce
