Country-style braised celery
Celery, onions and smoked pork belly braised in stock.
Active time30 min
Cooking1 h
Total1 h 15 min
Add to my week
Loading your week…
Ingredients
- 6 medium onions
- 1 head of celery
- 60 g butter
- 250 g smoked pork belly
- 1000 ml water
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
- 1 stock cube
Preparation
Wash the celery, remove tough strings and ends, then cut the stalks into pieces. Peel the onions and dice the smoked pork belly.
6 medium onions1 head of celery250 g smoked pork belly- knife
- chopping board
Dissolve the cube in the water and bring to the boil. Add the celery and cook for 8 minutes. Drain, reserving the stock for later.
1000 ml water1 stock cube- stockpot
- colander
- bowl
Lightly brown the butter in a wide sauté pan. Brown the pork belly and onions for about 7 minutes. Add the celery, reserved stock and optional salt and pepper. Cover and simmer gently for about 40 minutes until tender. Uncover if needed to reduce the juices, then serve hot.
60 g butter1 pinch of ground pepper — optional1 pinch of salt — optional- sauté pan
- lid
- spatula
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration