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Before you jump to Pig Shoulder Roast and Celery Simmered in White Wine Vinegar recipe, you may want to read this short interesting healthy tips about The Food Items You Pick To Consume Are Going To Effect Your Health.
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We hope you got insight from reading it, now let’s go back to pig shoulder roast and celery simmered in white wine vinegar recipe. To cook pig shoulder roast and celery simmered in white wine vinegar you need 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Pig Shoulder Roast and Celery Simmered in White Wine Vinegar:
- You need 150 grams of Pork butt block.
- You need 2 stick of Celery.
- Provide 1/2 of Onion.
- Prepare 1 tbsp of Olive oil.
- Take 150 ml of ★Water.
- You need 1 tbsp of ★White wine vinegar.
- Take 1 tsp of ★Salt.
- You need 1/2 tsp of ★Soup stock granules.
- Get 1 of leaf ★Bay leaf.
Steps 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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