Simple Way to Make Ultimate Pig Shoulder Roast and Celery Simmered in White Wine Vinegar
Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Super Quick Homemade Pig Shoulder Roast and Celery Simmered in White Wine Vinegar. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pig Shoulder Roast and Celery Simmered in White Wine Vinegar, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pig Shoulder Roast and Celery Simmered in White Wine Vinegar delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pig Shoulder Roast and Celery Simmered in White Wine Vinegar is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Pig Shoulder Roast and Celery Simmered in White Wine Vinegar using 9 ingredients and 5 steps. Here is how you can achieve that.
I wanted to make a light and refreshing stew using white wine vinegar.
- In Step 4, turn off the heat immediately after adding the celery leaves.
- This tastes great if you add assorted mushrooms along with onions. For 2 people. Recipe by cafe0305
Ingredients and spices that need to be Make ready to make Pig Shoulder Roast and Celery Simmered in White Wine Vinegar:
- 150 grams Pork butt block
- 2 stick Celery
- 1/2 Onion
- 1 tbsp Olive oil
- 150 ml ★Water
- 1 tbsp ★White wine vinegar
- 1 tsp ★Salt
- 1/2 tsp ★Soup stock granules
- 1 leaf ★Bay leaf
Instructions to make Pig Shoulder Roast and Celery Simmered in White Wine Vinegar
- Cut the stem of the celery at an angle, roughly chop the leaves, and cut the onions into about 1 cm cubes .
- Cut the pork into large bite-sized chunks, and coat with salt and pepper (not listed).
- Heat olive oil in a pan, add the pork, and take it out momentarily after the surface changes color.
- 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.
- Return the pork to the pot, add in the celery leaves, season with salt and pepper, and it is done.
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