Prep Time: 30 Minutes
Cook Time: 1 Hour, 15 Minutes
Total Time: 1 Hour, 45 Minutes
Serves: 3

Ingredients

• 22oz Pork (Shoulder roast)
• 1/2 Tsp salt
• A dash of black pepper
• 1 Clove of garlic
• 1/3 Cup of butter
• Mushrooms (your choice)
• 1/2 Onion
• Carrots
• Potatoes
• Celery
• 1 Tbsp vegetable oil
• 1/8 Cup flour
• 1 1/2 Cup red wine
• 1 1/2 Cup chicken broth
• 2 Bat leaves
• 5 Tbsp ketchup

Instructions

1. Cut the pork into thin slices and place in a dish and sprinkle with salt, pepper, and flour.
2. Cut the garlic clove in half and crush with a knife. Chop your vegetables and place aside in a bowl.
3. Place the vegetable oil in a pot over medium heat and add garlic. When you can smell the garlic cooking, take it out and place in a bowl aside (it’ll be used again later).
4. Add 1/8 cup of butter and once it’s melted, add the pork and leftover flour and make sure both sides are cooked.
5. Add the red wine and bring to a boil to remove alcohol.
6. When a film begins to collect on top, skim it and remove bay leaves.
7. Add ketchup and cook on a low flame for 40 minutes.
8. In another pan, place in the butter add your vegetables and fry.
9. After 40 minutes cook time has passed in your pot, add the vegetables and simmer for another 20 minutes.

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