3 lbs (1.4 kg) of pork shoulder region, cut in cubes
1 garlic clove, minced
1 onion medium size, minced
1 tablespoon (15 mL) of soya sauce
3 tablespoons (45 mL) of flour
2 ½ cups (750 mL) of Home Goodness Organic Chicken Broth
1 tablespoon (15 mL) of tomato paste
1 bay leaf
½ teaspoon (2.5 mL) of rosemary
2 carrots medium size, peeled and sliced
2 onion medium size, cut into quarters
2 potatoes, peeled and diced
1 teaspoon (5 mL) of brown sugar
Salt and pepper
Preparations
In an ovenproof pan, heat 1 tbsp. (15 mL) of butter (or olive oil). Add half of the pork cubes and sear on all sides for 8-10 minutes.
Remove pork and reserve and repeat step 1 with the remaining pork cubes.
Return all the pork and add garlic, onion and mix well. Add salt and pepper to taste. Cook 3 minutes over high heat.
Top with the soy sauce, add flour and stir. Cook 3 minutes.
Stir in the chicken broth; add tomato paste, bay leaf and rosemary. Bring to a boil.
Cover pan and bake in a pre-heated oven at 350 °F (180 °C) for 1 hour.
Twenty (20) minutes before the end of cooking, sauté the remaining butter in a skillet. Add all the vegetables and brown sugar and sauté for 5 minutes.
Add the pork and mix the vegetables with the meat juices.
