Pig Shoulder Roast and Celery Simmered in White Wine Vinegar
Pig Shoulder Roast and Celery Simmered in White Wine Vinegar

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, 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 will be really delicious.

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To begin with this recipe, we have to first prepare a few components. You can cook pig shoulder roast and celery simmered in white wine vinegar using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pig Shoulder Roast and Celery Simmered in White Wine Vinegar:
  1. Get 150 grams Pork butt block
  2. Get 2 stick Celery
  3. Prepare 1/2 Onion
  4. Take 1 tbsp Olive oil
  5. Prepare 150 ml ★Water
  6. Prepare 1 tbsp ★White wine vinegar
  7. Prepare 1 tsp ★Salt
  8. Take 1/2 tsp ★Soup stock granules
  9. Get 1 leaf ★Bay leaf

This one-pot simmered pork roast is made with a pork shoulder and vegetables, braised in a savory seasoned sauce mixture. Replace the condensed cream of mushroom soup with cream of celery soup. I made a side of black beans and corn using a reserved cup of marinade to go with the roast and I thought I had went to pig heaven during the meal. When the potatoes and carrots are done, allow them to cool to the point that.

Steps to make Pig Shoulder Roast and Celery Simmered in White Wine Vinegar:
  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.

I made a side of black beans and corn using a reserved cup of marinade to go with the roast and I thought I had went to pig heaven during the meal. When the potatoes and carrots are done, allow them to cool to the point that. White wine vinegar: This is an ideal substitute for dry white wine, especially when its purpose is to deglaze a pan. Made from white wine, white wine vinegar has many of the same flavor characteristics, minus the alcohol. Lemon juice: This is another good substitute for deglazing.

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