Cut pork into 3cm cubes and season with salt and pepper.

Chop onion and carrot into bite-sized pieces. Slice celery diagonally and crush garlic after removing its core.

Heat olive oil in a pan and sear pork until browned on all sides.

In a pot, melt 20g butter with garlic over low heat. Add onion and celery, sauté until onion turns translucent. Add pork, red wine, water, and bay leaf. Cover and simmer for 20 minutes.

In the same pan, melt remaining butter and sauté carrot and mushrooms over medium-low heat for 5 minutes.