Boil 300ml chicken stock and whole garlic cloves, then reduce to a simmer.
Wrap pork around the celery heart, secure with a stick, and poach in stock for 10 minutes.
Heat oil and sauté celery ends, onion, spices, stock, and garlic for 5 minutes.
Stir in diced apricots and chopped parsley.
Melt butter in a pan and whisk in flour and mustard powder for 1 minute.
Slowly whisk in 300ml of milk.
Boil the mixture and stir in diced smoked cheese until melted.
Incorporate chopped chives into the sauce.
Serve pork-wrapped celery over the spicy celery bed and top with cheese sauce.