Prep Time: 15 min / Cook Time: 1 hour
1 pound boneless pork shoulder, cut into 1-inch cubes
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 1/4 cups water
3/4 teaspoon curry powder
1 1/2 cups celery pieces
12 pitted prunes
2 1/2 cups cooked cauliflowerets, drained
Servings: 4
1. Combine flour, salt and pepper; mix well. Dredge pork in flour mixture. Reserve excess flour mixture. Brown pork in oil in a large skillet. Pour off drippings. Add 1 cup water, cover tightly and cook over low heat for 30 minutes. Stir in curry powder. Add celery; cover and continue cooking for 15 minutes.
2. Combine reserved flour with remaining 1/4 cup water, mixing well. Stir into pork mixture; add prunes and continue cooking for 15 minutes or until meat and celery are tender, stirring occasionally. Stir cauliflowerets into pork mixture and heat through.
1 pound boneless pork shoulder, cut into 1-inch cubes
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 1/4 cups water
3/4 teaspoon curry powder
1 1/2 cups celery pieces
12 pitted prunes
2 1/2 cups cooked cauliflowerets, drained
Servings: 4
1. Combine flour, salt and pepper; mix well. Dredge pork in flour mixture. Reserve excess flour mixture. Brown pork in oil in a large skillet. Pour off drippings. Add 1 cup water, cover tightly and cook over low heat for 30 minutes. Stir in curry powder. Add celery; cover and continue cooking for 15 minutes.
2. Combine reserved flour with remaining 1/4 cup water, mixing well. Stir into pork mixture; add prunes and continue cooking for 15 minutes or until meat and celery are tender, stirring occasionally. Stir cauliflowerets into pork mixture and heat through.
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