Pork And Celery, Greek Style - cooking recipe

Ingredients

2 Tbsp. olive oil
2 lb. pork butt, cut in large pieces
3 c. chicken broth
1/2 c. dry white wine
5 Tbsp. olive oil
2 cloves garlic, finely chopped
4 c. chopped celery leaves and stalks
salt and pepper to taste

Preparation

In a large Dutch oven, heat 2 tablespoons oil; brown meat. Add broth, wine, oil and garlic.
Bring to a simmer and cover. Cook for 1 3/4 hours, until tender.
Add celery and simmer 1/2 hour more.
Uncover pot for last 15 minutes to reduce sauce.
Skim off fat.
This can be served with Rice Pilaf or pasta.