Greek Pork Stew with Celery | Tender Meat with a Silky Sauce

Cut the pork shoulder into bite-sized 3–4 cm cubes, then pat them thoroughly dry with paper towels.

Finely chop the onion and garlic. Wash the celery stalks and cut them into approx. 3 cm pieces, setting aside the tender celery leaves for the end.

Heat the extra virgin olive oil in a heavy-bottomed pot over medium-high heat. Add the pork cubes in batches and sear them on all sides for 6–8 minutes until nicely golden brown.