Pork stew with potatoes

Cut the Pork shoulder into 3-4 cm cubes. Season the Pork shoulder generously with Salt and Black pepper.

Finely dice the Yellow onion, Carrot, and Celery stalk. Mince the Garlic cloves.

Heat Extra-virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned Pork shoulder in batches, browning deeply on all sides. Remove the browned Pork shoulder and set aside.