Pig Shoulder Roast and Celery Simmered in White Wine Vinegar

1. 1

   Cut the stem of the celery at an angle, roughly chop the leaves, and cut the onions into about 1 cm cubes .

2. 2

   Cut the pork into large bite-sized chunks, and coat with salt and pepper (not listed).

3. 3

   Heat olive oil in a pan, add the pork, and take it out momentarily after the surface changes color.

4. 4

   Add the onions and celery stems to the pot from step 3 and saute, add in , cover with a lid, and boil for about 5 minutes.

5. 5

   Return the pork to the pot, add in the celery leaves, season with salt and pepper, and it is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.