Pua`a (Pork) Stew
- 3 T peanut oil
- 2 lb. pork shoulder,
cut
into 1 1/2-inch
cubes
- 1 1/2 C chopped onion
- 2-3 clove garlics
- 1/2 C water
- 3 T. flour
- 1 C chicken broth
- 1 1/4 C dry white
wine
(optional: broth
or water ok)
- 1-2 bay leaf
- 1/2 t rosemary
- 1/4 t thyme
- 1/2 t salt
- 1/4 t pepper
- 2 C carrots
- 2 T butter
- 1 lb. fresh
mushroom,
chopped
How fo cook: Brown da pork
in da peanut
oil. Den puttem on one warm plate. Tro da onion and da garlics into da
drippings an put da heat medium high. Afta liddibit try add da flour an
cook em while you wen stir fo one minute or so.
Den, you wen add da
chicken brot,
da wine, da bay leaf, rosemary, thyme, salt and peppa. Cook an stir dis
bugga until it boils and den it tikens. Now, as wen you wen tro da
pua’a
into da pot, put da lid, and simmer dat bugga, covered, one hour. Wen
dat
pau, tro in da carrots and simmer thirty minutes more. Auwe! Dis bugga
coming mo ono by da minute.
Now, take one more pan an
tro some
butter inside maybe few drops oil also and salt and peppa, add da
mushroom
an da lefova wine. Saute for a few minutes to boil off da wine. If you
folks no like wine, forget it. Still gonna be a winna. Add mushrooms to
the pot an try simmer oney about tree minute longer and pau. Broke da
mout,
some ono.
Liddibit poi, pa’akai,
green onion
an two scoop rice an Alooooha!
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