RV Cuisine

Tony’s pork and celery

A flavourful recipe that is quick to prepare, and delicious enough to please everyone

by Anthony F. and Marguerite Breda

Prep time: 10 minutes

Cooking time: 3 hours


  • 1 lb. boneless pork, cut into 1-inch cubes
  • Flour to coat
  • 2 cloves garlic
  • 3 stalks of celery cut into 3-inch pieces and halved lengthwise
  • Olive oil
  • Italian seasoning to taste
  • Oregano to taste
  • 1/2 cup red wine
  • Salt and pepper


  1. Dredge meat in flour, then save the leftover flour.
  2. Brown the garlic in oil, then remove and discard garlic.
  3. Brown the cubed pork in olive oil.
  4. Add enough water to cover meat.
  5. Reduce flame, add 1/4 cup of wine and sprinkle oregano, Italian seasoning, salt and pepper over meat and simmer for one hour.
  6. Check once or twice, adding more water if needed and stirring meat.
  7. Place celery on top of the meat and add remaining wine.
  8. Simmer for an additional two hours, stirring occasionally.
  9. Add leftover flour, stir.

Serve over a bed of rice or noodles with a side of steamed fresh green beans.

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