Sunday, October 4, 2009

Greek Style Pork With Celery

One of my favorite recipes from The Frugal Gourmet. More like a stew, this recipe is amazingly simple but deceptively flavorful. Serve with a hunk of crusty bread and your favorite white wine.

2 tbs. olive oil
2 lbs. boneless pork, cut into large cubes
Cooking liquid:
4 c. chicken stock
½ c. dry white wine
5 tbs. olive oil
2 cloves chopped garlic
S & P
4 cups chopped celery leaves and stalks

In a Dutch oven, heat the oil for browning and brown the meat. Add the remaining sauce ingredients, reserve celery for later. The liquid should come up about halfway on the sides of the meat. If not, add more stock or wine. Bring to a simmer and cover-cook for 1 ¾ hr. or until tender.
Add the celery and simmer another half hour or until celery is very tender. Uncover the pot for the last 15 min. to reduce the sauce. I like to serve it as is beside cooked orzo or rice. A variations is to add 1 c. orzo and another can of chicken broth when you add the celery, or serve with cooked orzo or pilaf.

1 comment:

  1. I cook this frequently. I use a LOT more garlic and add a pinch of saffron threads. Scrummy!