Stew of violence: sauerbraten-style braised pork shoulder with cabbage, carrots and celery

Season the pork shoulder chunks lightly with salt and a little MSG.

Heat the pan over high heat with a little olive oil; add the pork and brown it on one side only, lid slightly ajar, about 10 minutes.

Flip the meat, add the chopped onion and a pinch of salt, and let the onion's moisture deglaze the pan; cook on high until the onions soften.

Make a sachet in a tea strainer with the black peppercorns, mustard seeds, allspice berries, bay leaves, thyme sprigs, garlic and ginger.

Add the tomato paste and cook until the pieces are coated and scraping the bottom gives a frying noise.

Add the red wine and scrape up the bottom; add the red wine vinegar, chicken stock and brown sugar, then tuck in the sachet.

Bring to a boil, reduce to a bare simmer and skim with a ladle.

Cover with the lid slightly ajar and braise in a 300 degree oven for about an hour and a half.

Remove the sachet; add the cabbage, carrots and celery, submerging them, and return to the oven, lid ajar, about another hour, until the meat shreds when pushed with a fork.

On the stove, simmer vigorously 5 to 10 minutes to reduce until slightly thick and glossy.

Stir in a little butter; season with MSG, salt and pepper; finish with parsley.