In a large ovenproof skillet over medium-high heat, soften the celery and onion in 3 tbsp of the butter for 10 minutes or until the vegetables are starting to brown. Add the pork and cook, breaking the meat up with a wooden spoon, until nicely browned. Add the spices and cook for 1 minute, stirring constantly. Deglaze with the wine and broth and let reduce until almost dry. Add the broth and let reduce until almost dry. Remove from the heat. Add the breadcrumbs and reserved chopped garlic. Season with salt and pepper. Transfer to a bowl. Cover and refrigerate for 30 minutes.