Ingredients
4 lb. pork roast, cubed 3/4-inch
2 onions, chopped
2 carrots, chopped
2 stalks celery, chopped
2 c. mushrooms, sliced
1 (16 oz.) stewed tomatoes
2 cloves garlic, smooshed
1/2 c. flour
1/2 c. red wine
1 tsp. sesame oil
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Mix flour, pepper and salt in pan. Dredge pork cubes in mixture. Heat oil in large skillet; add garlic until tan. Add meat and brown. Remove meat and add veggies, saute until onions get limp and deglaze with beef stock and wine. Add meat, tomatoes and all spices. Cover and cook on medium heat for 1 to 1 1/2 hours until meat is tender. Serve over noodles with a dollop of sour cream or yogurt. Invite Uncle Phil for supper.
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Kimchi stew base — add aged kimchi, pork belly, tofu, done
Sweet Hungarian paprika — goulash, chicken paprikash, deviled eggs
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching