Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pork braised with leeks and celery. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
PORK BRAISED WITH CELERY AND LEEKS (Hirino me Selina kai Prasa). A winter classic from the north and another favorite on the Sunday Place the leeks and celery back in, pour in wine and enough water to cover, and bring to a boil. Reduce heat, season with salt and white pepper.
Pork braised with leeks and celery is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Pork braised with leeks and celery is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have pork braised with leeks and celery using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pork braised with leeks and celery:
- Prepare 1 kg pork (lean)
- Take 1 kg leeks (just the white part)
- Take 500 g cutting celery
- Make ready 2/3 cup olive oil
- Get 2 cups meat stock (or water)
- Take 1/2 cup dry white wine
- Make ready 1/2 bunch dill, finely chopped
- Get Salt/ pepper
- Prepare For the egg and lemon sauce (avgolemono)
- Take 2 eggs
- Prepare juice of 1-2 lemons
- Make ready stock (from the pot)
Pour over the tomatoes and add the paprika and bay leaves. Center cut pork loin, beautiful leeks, and some really sweet carrots. I'm thinking that I could braise them all together, but I'm not sure quite how to do it, or what liquid to use for the braise, red wine, broth, and hard cider are all in the running. I'm also thinking that I might stuff the loin with prunes and rub.
Steps to make Pork braised with leeks and celery:
- Clean the leeks and celery leaves and cut them into largish chunks.
- Heat the oil in a pot and brown the meat, on all sides.
- Stir in the wine, add the stock or water and let the meat simmer until it is tender.
- About half an hour before it is done, season with salt and pepper and add the leeks, cutting celery and dill.
- Meanwhile, prepare the egg and lemon sauce. Break the eggs into a deep glass bowl and beat lightly with a whisk or a fork.
- Gradually add the lemon juice little by little, then do the same with the stock from the pot.
- Pour the egg and lemon sauce into the pot and shake quickly with circular movements so that it is evenly distributed.
The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Then add chilli, leeks and seasonging and stir-fry well. The celery that comes in my CSA basket is nothing like its anemic, floppy counterpart that one can purchase in the supermarket. It is deep green, and Besides smearing it with peanut butter and a sprinkling of raisins, I've been using in in my green juice and the other day decided to try it braised. Click to add Braised Leeks to your Favourites.
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