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

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 saute, 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.

block, celery, onion, olive oil, water, white wine vinegar, salt, granules, bay leaf

Taken from cookpad.com/us/recipes/169856-pig-shoulder-roast-and-celery-simmered-in-white-wine-vinegar (may not work)