The recipe used to be one of Redquarters’ Old Standby favorites, in part because of the ease of preparation. And then leafy celery disappeared from the market, and stuff happened, and I’d not made it in at least a decade. The time had come to remedy that lack.
The recipe is based on Greek cooking, and back in the day, fresh lovage would have been added to enhance the celery. The original is in The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith.
2-3 pounds of pork roast or shoulder or a BIG loin (I ended up using a four and a half pounder)
olive oil X2
Cut pork into large chunks. Brown in 2-3T olive oil. Add enough chicken broth to cover pork at least half way, plus white wine (1/2 cup or a little more. I like a very dry white.) Add 2 cloves garlic – or more if you like garlic, and a few more tablespoons of oil. Bring to a boil, then reduce to simmer and cook at least an hour and a half, occasionally turning the meat, until the meat is very tender.
Chop the celery, including the leaves. The more leaves, the better. Add to the meat, bring back to a boil, then simmer at least half an hour until the celery is tender. I used a whole medium bundle of celery and probably should have added more.
Let cook down for the last few minutes, serve with rice, couscous, or really good bread so you can sop up the juices.
This would probably work very, very well in an Instapot.