🫙 From the Spice Rack
Pork Collioure Stew
4 lb Pork shoulder - trimmed of fat, - cut into 1-in cubes 1/2 tb Salt 1/2 ts Ground black pepper 1/4 c Vegetable oil 1 md Onion - peeled and roughly chopped 2 tb Flour 2 c Dry whi...
sideeasy
Ingredients8 items
Ingredients
- 4lbpork shoulder
- 1/2tsp ground black pepper
- 1/4cup vegetable oil
- 1medium onion
- 2cup dry white wine
- 1/4cup tarragon vinegar
- 2tbsp grated horseradish
- 2tbsp grainy mustard
Directions
- 1
4 lb Pork shoulder - trimmed of fat, - cut into 1-in cubes 1/2 tb Salt 1/2 ts Ground black pepper 1/4 c Vegetable oil 1 md Onion - peeled an
- 2
Pat the pork dry with paper towels and sprinkle with desired salt and pepper
- 3
Heat the oil in a Dutch oven over medium-high heat on top of the stove
- 4
Add the pork, without crowding, and brown well on all sides
- 5
You may have to perform this operation in batches
- 6
Remove the pieces to a plate as they are brown
- 7
Pour off all but about 2 tablespoon