Food
Dublin stewed pork
By Yankee Magazine|Feb 09 2007|
Ingredients
DUBLIN STEWED PORK
Yield: 4 servings
1 1/2 lb Pork Pieces
2 lb Cooking Apples
1 lb Onions
1 TB Brown Sugar
3/4 c Stock Or Water
3/4 c Cream
Seasoned Flour
Butter Or Bacon Fat
Instructions
Chop meat and onion into rough pieces. Melt the fat or butter and gently fry the onion until tender. Remove from pan. Toss the meat in seasoned flour and brown quickly in fat. Place onions, meat, stock and sugar in a pot and simmer, covered, for 1 1/2 hours. Peel, core and chop apples. Add to pot. Continue cooking until apples are just cooked but not too mushy. Add cream and heat through. DO NOT BOIL! Correct seasoning, and serve
