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Pig Shoulder Roast and Celery Simmered in White Wine Vinegar

Pig Shoulder Roast and Celery Simmered in White Wine Vinegar

I made a refreshingly fruity pork shoulder roast stew with white wine vinegar. It matches so well with the fragrance of celery too!

Ingredients: 2 people

Pork butt block
150g
Celery
2 sticks (about 100g of just the stalks)
Onion
1/2 (120g)
Olive oil
1 tablespoon
★Water
150ml
★White wine vinegar
1 tablespoon
★Salt
1 teaspoon
★Soup stock granules
1/2 teaspoon
★Bay leaf
1 leaf

Steps

1. Cut the stem of the celery at an angle, roughly chop the leaves, and cut the onions into about 1 cm cubes .
2. Cut the pork into large bite-sized chunks, and coat with salt and pepper (not listed).
3. Heat olive oil in a pan, add the pork, and take it out momentarily after the surface changes color.
4. Add the onions and celery stems to the pot from step 3 and sauté, add in ★, cover with a lid, and boil for about 5 minutes.
5. Return the pork to the pot, add in the celery leaves, season with salt and pepper, and it is done.

Story Behind this Recipe

I wanted to make a light and refreshing stew using white wine vinegar.