A Taste of Thessaloniki: Pork with Celery and Leeks.

In Thessaloniki, where I grew up, leeks are a staple of winter cooking. Their sweet, mellow flavor has always been at the heart of so many family meals. I still remember the aroma filling our kitchen when my mother simmered pork with celery and leeks, the steam fogging up the windows as we gathered around the table.

This dish, Hoirino me Prasoselino, is one of those comforting meals that feels like home. It’s hearty but light, full of tender pork, soft celery, and leeks that melt into the broth.

What makes it truly special is the avgolemono sauce—egg and lemon whisked together and folded into the hot broth, giving it a creamy texture and bright, tangy flavor.

In Thessaloniki, especially during the colder months, this was the food that warmed us up after long days. A big loaf of bread was always on the table, ready to soak up every last spoonful of the lemony sauce.

It’s a dish that reminds me of family, of tradition, and of the way food can bring comfort with every bite.

Even today, whenever I cook it, the flavors transport me straight back to those evenings in my childhood kitchen. Simple ingredients, slowly cooked, yet deeply satisfying—this is what Greek home cooking is all about.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 kg (2 lb) pork (preferably leg), cut into large chunks

½ kg (1 lb) leeks, cleaned and sliced into thick rounds

300 g (10 oz) celery root, peeled and sliced into sticks or cubes

1 onion, finely chopped

½ cup extra virgin olive oil

½ cup dry white wine

1 teaspoon salt (or to taste)

Freshly ground black pepper (to taste)

Water (enough to cover the meat)

For the avgolemono (egg–lemon sauce):

3 eggs, at room temperature

Juice of 2–3 lemons (depending on size and taste)

Directions

Place the pork in a large pot, cover with water, and bring to a boil. Reduce heat to medium and simmer for about 1 ½–2 hours, until the meat is tender. Skim any foam that rises to the surface. Reserve the broth.

In a separate large pot or Dutch oven, heat the olive oil over medium heat. Add the leeks, celery root, and onion. Sauté for 4–5 minutes until softened and fragrant.

Pour in the white wine and let simmer for another 5 minutes, allowing the alcohol to cook off.

Transfer the cooked pork to the pot with the vegetables. Add enough of the reserved meat broth to just cover everything. Season with salt and freshly ground pepper. Simmer gently for 45–60 minutes, until the flavors meld together.

In a medium bowl, whisk the eggs until frothy. Slowly add the lemon juice and continue whisking until well combined. While whisking constantly, slowly ladle in 1 cup of hot broth from the pot to temper the eggs.

Remove the pot from the heat. Stir the avgolemono sauce gently into the stew, mixing well. The broth will turn creamy and slightly thickened.

Taste and adjust seasoning if needed. Serve hot with plenty of crusty bread to soak up the lemony sauce.

Tips & Notes

Always whisk constantly while tempering the eggs, or they may curdle.

Adjust lemon juice to your taste—some prefer a light citrus note, while others love it tangy.

This dish pairs beautifully with rustic Greek bread, feta, and a glass of white wine.