Main Course
Greek Pork Fricassee with Stamnagathi and Avgolemono
- Total timeTotal
- 1 hr 30′
- ServingsServings
- 6
Pork fricassee is a traditional, much-loved Greek dish: pork braised with greens and finished with avgolemono, the Greek egg and lemon sauce.
Pork fricassee is a traditional, much-loved Greek dish: pork braised with greens and finished with avgolemono, the Greek egg and lemon sauce. Most recipes use endives or romaine lettuce, but I prefer stamnagathi, a wild spiny chicory from Crete, because its flavor is rich and distinctive, and the result is simply unique. The choice is yours!
The recipe
Greek Pork Fricassee with Stamnagathi and Avgolemono Recipe
Total time 1 hr 30′ · 6 servings
Ingredients
Method
- In a wide pot, heat half of the olive oil over high heat.
- Cut the pork into portions and brown half of it first, until it takes on color. Transfer it to a large bowl, add the rest of the oil and brown the remaining pork the same way.
- TipBrown the pork in batches so it sears instead of stewing. To keep the heat up, cover only the bottom of the pot, and turn the meat once it is well browned on one side.
- Take out all the pork and lower the heat a little.
- Finely chop the onion and sauté it in the oil left in the pot. Once it softens and takes on a little color, return all the pork to the pot and add enough hot water to just cover the meat.
- Lower the heat to medium, cover, and cook for about 40 minutes, until the pork is cooked.
- In another pot, bring plenty of water to a boil, add a little salt and the washed stamnagathi. Boil for 15 minutes, then drain.
- Once the pork is cooked, add the boiled stamnagathi, stir gently and simmer for another 10 minutes.
- TipYou need a little liquid for the avgolemono. If there is too much, simmer uncovered for a few minutes; if it has dried out, add a little hot water.
- Take the pot off the heat and keep it covered.
- In a food processor or blender, beat the 2 eggs with the juice of the 2 lemons.
- TipFor a thicker sauce, add 1 tsp cornstarch.
- Pour the avgolemono over the pot off the heat, cover, and swirl the pot so the sauce spreads everywhere.
- Return the pot to the heat until it just comes to a boil, and serve immediately.
- The pork fricassee is ready; any leftovers keep in the fridge for a few days.
