14th Mar 2012 - 10:57
Ingredients
Ingredients 1.5 kg Boneless pork shoulder 50g Plain flour 2g Black pepper 40mls Vegetable oil 600g Onions, peeled and thinly sliced 2g Garlic, puree 2g Finely chopped parsley 1g Caraway seed 1 Bay leaf 300mls Stock 400mls Dark Bitter/Stout 50mls Red wine vinegar
Preparation method
Method Combine flour and pepper in a shallow dish or large plastic bag and coat the pork. Heat the oil in suitably sized pan and brown the pork on all sides. Add onions and garlic. Cook and stir 5 minutes. Pour off excess fat. Stir in remaining ingredients. Bring to boil. Lower heat, cover and simmer 1¼ to 1½ hours or until meat is tender. Stir occasionally. Serve scallion flavoured mash
Recipe courtesy of