n a skillet, brown the pork and the garlic in hot
an until hot, add the pork and sear, turning for 5
resealable plastic bag. Add pork, toss to coat, then shake
ven to 350\u00b0. Sprinkle pork with sage and mint. In
/4 tsp pepper. Toss pork cubes with flour mixture to
nd pepper.
Add the pork in 4 batches, tossing to
ver medium heat.
Sprinkle pork on all sides with salt
Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.
vernight marinade:
Put the pork pieces in a casserole with
Use the recipe for Beef or Pork Stew.
Put in a baking pan. Place 2 to 4 unbaked biscuits on the top.
Bake at 400\u00b0 (hot oven) for 20 to 30 minutes, until browned.
epper; mix well.
Add pork cubes, close bag and shake
n a Dutch oven. Dredge pork cubes in seasoned flour, brown
atially covered, or until the pork is tender. (I found I
o soften.
Meanwhile, season pork with salt. Heat oil in
ver medium heat, add the pork in batches and brown for
nto slow cooker.
Season pork with salt and pepper and
Heat the oil in a saucepan or casserole and sear the pork until browned all over. Season with salt and black pepper. Add the onions and fry for 2 mins. Add the stock, cover and simmer over a medium heat for 40 mins.
Stir in the chutney, sambal oelek and peppers and simmer for 10 mins. Meanwhile, cook the noodles in boiling salted water for 7 mins. Drain and keep warm.
Stir the soy sauce into the stew, then add the peas and beansprouts. Simmer for 5 mins. Ladle the noodles and stew into bowls and garnish with chives.
In a large Dutch oven pan, put the butter and the cubed pork. Cook until all the pork is browned, about 30 minutes.
Add the onion,and the chicken bouillon and a little chicken stock. Let this simmer until tender (this is how you get good gravy on the stew).
When pork is done, add the vegetables.
Stir all together and add the chicken broth and enough water to cover the vegetables.
Simmer until the vegetables are done.
To thicken the gravy, I use the peppered gravy mix in a 1/2 cup water.
In a 3 quart or larger slow cooker, combine onions, raisins, garlic, bay leaf, and cinnamon stick.
Coat pork cubes in flour, then add to cooker, and sprinkle with cumin and brown sugar.
In a small bowl mix wine, tomato paste, and vinegar. Pour over pork.
Cover and cook on low until pork is very tender when pierced (about 7 1/2 to 8 1/2 hours).
Skim fat from stew and discard, if necessary. Season to taste with salt.
old stew pot, place your tomato sauce, finely diced canned tomatoes, pork