Greek Pork Fricassee with Endive in Creamy Lemon Sauce

Cook with me my mum's Greek Pork Frikassee, a dish that embodies the essence of Mediterranean cuisine. This Greek Pork Fricassee with Endive in Creamy Lemon Sauce can be made with pork, or chicken, cooked with an abundance of endive and celery and then swirled in a creamy egg-lemon creamy sauce (avgolemono), which perfectly balances savoury and citrus notes. With one bite, you'll understand why this dish is a beloved staple in Greek kitchens. Let's get cooking!

Greek Pork Fricassee with Endive in Creamy Lemon Sauce

Greek Pork Fricassee with Endive in Creamy Lemon Sauce is a dish that brings the warmth and tradition of Greek cuisine straight to your kitchen. Rooted in Greek culinary heritage, this dish is a comforting blend of tender pork, hearty vegetables, and a tangy, creamy sauce that’s perfect for family meals or special occasions. It’s a recipe that’s been passed down through generations, capturing the essence of home-cooked Greek food.

Greek Pork Fricassee with Endive in Creamy Lemon Sauce

Greek Pork Fricassee with Endive in Creamy Lemon Sauce

Greek Pork Fricassee with Endive in Creamy Lemon Sauce

Serves 4-5

Prep 15 minutes

Cook 1 hour

INGREDIENTS

Fricassee:

2 tablespoons extra virgin olive oil

1kg pork scotch fillet or pork belly

(or an optional combination of both scotch fillet and pork belly)

4 celery sticks with leaves

2 bunches of endive

2 medium potatoes, peeled and cut into quarters

1 large brown onion, grated

½ cup fresh dill, finely chopped

sea salt/white pepper, a generous amount

Avgolemono Sauce:

1 egg

1 teaspoon gluten-free corn flour

½ cup freshly squeezed lemon juice

1 cup liquid from the pot of cooked pork

INSTRUCTIONS

1. Prepare the Ingredients: Start by trimming the bases of the endive bunches, discarding any spoiled shoots, washing the good shoots thoroughly and chop in half. Next, remove the strings from the celery and slice it into 3 cm lengths. Dice the onion, chop the dill, and cut the potatoes—soaking the potatoes in water to prevent browning.

2. Fry the Pork: Heat the olive oil over medium heat in a deep, wide-based pot. Add the pork, season with sea salt and pepper, and fry until all sides are lightly browned. Remove from the pot.

3. Sauté Aromatics: Add the onions, dill, endive and celery to the same pot, seasoning with sea salt and pepper. Sauté over medium heat for 6-7 minutes, stirring frequently. In the meantime, boil a kettle of water.

4. Add Water: Return the pork to the pot and pour the boiling water into the pot, adding enough to cover the celery and meat. Cover the pot with a lid, reduce heat and simmer for 15 minutes.

5. Add Potatoes: Add the potatoes to the pot, pushing them under the pork so they cook in the liquid. Cover with the lid again, and cook for an additional 30 minutes. If needed, add more boiling water to ensure there is enough liquid.

6. Prepare the Avgolemono Sauce: After the pork and endives are cooked, remove the pot from the heat. Use a soup ladle to scoop out at least 1 cup of the cooking liquid, setting it aside to cool for 2-3 minutes. Cover the pot to keep the food warm. You'll use this liquid to make the avgolemono sauce.

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Greek Pork Fricassee with Endive in Creamy Lemon Sauce

Margaret Pahos @CreateCookShare