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• 1 1/2 kilos pork (preferably from the back)
• 2 kilos celery
• 2 teacups tomato juice
• 3 teacups extra virgin olive oil
• 2 big onions
• 3 eggs
• 1 teacups lemon juice
We cut the meat into pieces, wash it well and let it dry. We pour the oil in a pot, add the chopped onions, the meat and we stir till it’s golden brown. Then, we add the tomato juice, the salt and the pepper. We let it boil for 1 ½ hours. We wash the celery and cut it in small pieces. We boil it in hot water, drain it and add it to the meat. We let it boil for 15 minutes. We separate the egg white from the egg yolks. We beat the egg whites till they become frothy. We add the egg yolks and beat for about a minute while we slowly add the lemon. We get sauce from the pot and add it to the avgolemono (beaten eggs with lemon). Finally we pour the mixture into the pot and serve hot.