Pork with Celery, Greek Style
Serves: 4-6

2 Tablespoon olive oil for browning
2 pounds boneless pork butt, cut into several large pieces

Cooking liquid
2 cups chicken stock
1/2 cup dry white wine
5 Tablespoon olive oil
2 cloves garlic, chopped fine
salt and freshly ground black pepper, to taste
4 cups chopped celery leaves and stalks (the more leaves, the better)

In 6 qt. Dutch oven, heat oil for browning and brown meat on both sides. Add all of the ingredients for the cooking liquid. It should come up about halfway on the side of the meat If it does not, add more chicken stock or wine. Bring to a simmer and cover. Cook for 1 3/4 hours or until tender. Add celery and simmer 1/2 hour more until celery is very tender. Uncover pot for last 15 minutes to reduce sauce. Skim off fat before serving, if you wish. This can be served with rice pilaf or pasta noodles.