Pork and Celery Stew

Both the Greeks and the Italians mix pork and celery, one of my favorite vegetables. This recipe features a lot of celery in all its glory, instead of just as an aromatic undertone. There will be an almost equal amount of celery and meat in this dish. Serve this with fresh country bread.

• Serves 2

COOKER: 3 quart

SETTING AND COOK TIME: HIGH for 3 to 3½ hours, or LOW for 5 to 6 hours; capers and parsley added halfway through the cooking time

1¼ to 1½	pounds boneless pork shoulder, cut into 1-inch pieces
½	teaspoon salt
¼	teaspoon freshly ground black pepper
1	tablespoon olive oil
3 to 4	large shallots, chopped
6	stalks celery, trimmed and cut into 1½-inch pieces
¼	cup chopped celery leaves
½	cup water
¼	cup dry white wine, such as Soave or Chenin Blanc
½	teaspoon dry mustard, such as Colman's
1	tablespoon capers, drained
2	tablespoons chopped fresh Italian parsley

1. Season the pork with the salt and pepper. In a large skillet over medium-high heat, heat the oil until very hot. Add the pork and cook until browned on all sides, 3 minutes. Transfer to the slow cooker. Add the shallots, celery, celery leaves, water, wine, and mustard to the crock. Cover and cook on HIGH for 3 to 3½ hours (or on LOW for 5 to 6 hours). Halfway through the cooking time, carefully remove the lid and stir in the capers and parsley.
2. Cover and continue to cook until the pork is tender enough to cut with a fork. Season to taste and serve hot.