Chili Braised Pork

Preparation:

Preparation: The pork shoulder must be boned. Heat the oven to 170 degrees. Peel and mash the garlic, mix it with the flour, the chili and a big pinch of salt. Remove the fatty part of the meat and cut it into cubes of 3 cm per side. Flour them. Heat the oil and 25 g of butter in an ovenproof saucepan. Put in enough meat cubes to cover the bottom with a single layer. Brown them evenly over moderate heat, drain them and proceed in the same way with the remaining meat. Blanch the tomatoes, peel them, remove the seeds and chop them. Peel the celery sticks, wash them and chop them. Return all the meat to the saucepan, add the tomatoes. Salt and pepper, cover the pan, put it in the oven. Leave to cook for one hour and thirty minutes. Melt the remaining butter in a pan and brown the pine nuts by shaking the pan. Remove the pan from the oven, add the cream and celery. Stir over low heat for one or two minutes, add the pine nuts and serve immediately. Recommended wine: Barolo.