Dublin Stewed Pork (Irish) Recipe

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Dublin Stewed Pork (Irish) Ingredients

1 1/2 lb pork pieces
2 lb cooking apples
1 lb onions
1 tbsp brown sugar
3/4 cup stock or water
3/4 cup cream
1 seasoned flour
1 butter or bacon fat

A Recipe for
Dublin Stewed Pork (Irish)

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This Recipe for Dublin Stewed Pork (Irish) is one of thousands in the Recipes-to-go Meat Cookbook.

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

Dublin Stewed Pork (Irish) Recipe
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Food Tip
Try basting or searing beef with stock or broth instead of oil.

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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

Dublin Stewed Pork (Irish)

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Dublin Stewed Pork (Irish) 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 1 1/2 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.

Serves: 4

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Dublin Stewed Pork (Irish) Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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