Dublin Stewed Pork
Yield
4 servingsPrep
5 minCook
2 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
pork
pieces |
|
| 2 | pounds |
apples
|
|
| 1 | pound |
onions
|
|
| 1 | tablespoon |
brown sugar
|
|
| ¾ | cup |
stock
or water |
|
| ¾ | cup |
cream
|
|
| 1 | x |
all-purpose flour
seasoned |
*
|
| 1 | x |
butter
or bacon fat |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pork
pieces |
|
| 907.2 | g |
apples
|
|
| 453.6 | g |
onions
|
|
| 15 | ml |
brown sugar
|
|
| 177 | ml |
stock
or water |
|
| 177 | ml |
cream
|
|
| 1 | x |
all-purpose flour
seasoned |
*
|
| 1 | x |
butter
or bacon fat |
*
|
Directions
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 1½ 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.
