Facebook0Twitter0Pinterest0 Ingredients ¼ cup (50 mL) all-purpose Manitoba wheat flour 1 tsp (5 mL) dried thyme leaves ½ tsp (2mL) ground allspice ¼ tsp (1 mL) cayenne pepper 1 pork shoulder blade roast, boneless, about 1 ½ lb / 0.75 kg, cut into 1-inch / 2.5 cm cubes or 1 ½ lb / 0.75 kg pork braising cubes 3 Tbsp (45 mL) canola oil, divided 2 cups (500 mL) chopped Peak of the Market yellow onion 4-5 cloves garlic, minced 1 Tbsp (15 mL) minced ginger root 2 cups (500 mL) sodium-reduced chicken broth 1 cup (250 mL) water 2 Tbsp (30 mL) sodium-reduced soy sauce 1 Tbsp (15 mL) packed brown sugar 1 large sweet potato, peeled and cut into 1-inch / 2.5 cm cubes 1 cup (250 mL) frozen green peas Salt and ground black pepper to taste Habanaro or scotch bonnet pepper slices for garnish (optional) Directions In small bowl, combine flour, thyme, allspice and cayenne pepper. Dust pork cubes on all sides with flour mixture. Reserve remaining flour mixture. In large Dutch oven, heat 1 Tbsp oil over medium-high heat. Add pork cubes in batches. Brown on all sides, adding oil as required. Remove browned cubes to a clean plate. Add onion, garlic and ginger. Sauté 2 minutes. Add potato cubes and sprinkle with reserved flour mixture. Stir to combine. Stir in broth and water. Bring to a boil, scraping up browned bits from bottom of pot. Add soy sauce and brown sugar; stir to combine. Return pork cubes to pot. Stir to combine. Reduce heat, cover and simmer 45 minutes more, or until pork is fork tender. Add peas during last 15 minutes of cooking. Season stew with salt and pepper according to taste. Facebook0Twitter0Pinterest0 Found Under: Main CoursesSoups / StewsPorkBoil / Simmer Leave a Review Cancel reply You must Register or Login to post a comment.