Pork stewed in wine

I recently bought a pretty good piece of pork shoulder.
I actually wanted to make soup, but then I decided to make roast pork. But then I changed my mind again and made braised pork.
The texture of the meat turned out to be quite pleasant.
First, I washed, cut into pieces, and marinated the meat as for a kebab.
Spices, salt, a little soy sauce for tenderness, olive oil, onion and just a little semi-dry wine. Almost dry marinating. That is, there is almost no liquid.
After that, you need to put the meat in the refrigerator and you can forget about it for 6-12 hours.
Now there is a choice ))) or fry the meat and eat ))) like a regular kebab. Of course, it is better to do it on metal skewers and on charcoal. Mmm. It is really tasty. Or fry on a spit, then stew.
For frying in a pan, refined sunflower oil (or refined olive oil) is best.
If the pieces are medium-sized, then it is enough to fry for 4-5 minutes on one side, and 4-5 minutes on the other. The main thing is not to burn them. If the pan is large enough, then you can fry from 10 to 15 pieces at a time.
When the meat is fried and removed from the pan, add fresh oil to a clean pan, heat it up, and add the pickled onions (left over from marinating the meat), fresh onions, carrots, and garlic.
When the vegetables are soft (but not burnt), you can add the meat.
If the meat is wrapped in foil, the juice and fat that dripped from it can also be added.
Let it sit for a few minutes and now you can add (per 1 kg of meat) 250-300 grams of semi-dry wine.
Simmer over low to medium heat until the alcohol and excess moisture evaporate.
It tastes great with mashed potatoes, vegetables, or some kind of sauce (tomato or plum).