I know it is spring time but this is oh so good over noodle or spaetzle...... ingredients 2 pounds boneless pork shoulder, cut in 1 1/2-inch bits Salt and pepper 6 tablespoons olive oil 2 medium onions, diced 4 medium carrots, diced 2 medium apples, peeled and cut into 1/2-inch pieces 2 tablespoons finely minced garlic 1 bay leaf 1 cup diced canned or fresh tomatoes 2 cups chicken broth (bouillon) 1 bottle (12 ounces) beer 2 tablespoons brown sugar Cooked buttered egg noodles preparation 1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl. 2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole. 3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.
Lets make a few changes to create Vindaloo, a Portugeuse dish that has become Indianized because the ajo (garlic) was accidently changed to aloo (potato). Use the same amount of pork Apples and garlic, add chopped onions, salt and pepper and bay leaf. Use the garlic, tamarind paste (or lemon juice), brown sugar and some red wine to marinate the pork. Remove pork with slotted spoon. In a little oil stir fry pork and onion until browned then add marinate and all other ingredients, cover and cook until liquid reduced. If you prefer the indianized version, in the oil fry 1 tsp corriandar, 1/2 tsp tumeric , 1/2 tsp cumin seed, black and red pepper to taste. Serve with rice or noodles. BTW, to make homemade spatzle, on a lightly oiled tray make a flour hill with 2 cups flour, a dash of salt and make a hole in the middle and add 3 or 4 eggs mixing thoroughly. Using a shredder gently shred some of the dough into lightly boiling water until cooked, remove and drain and repeat until all of the spaetzle is cooked. (Recipe by Ria Ewald, Budenthal, Germany)
