Ingredients

  • 1 pound boneless pork shoulder (cut into 1-inch cubes)
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 1/4 cups water (divided)
  • 3/4 teaspoon curry powder
  • 1 1/2 cups celery (chopped)
  • 12 prunes (pitted)
  • 2 1/2 cups cauliflower (florets cooked, drained)

Directions

  1. Blend flour, salt and pepper. Dredge pork in flour mixture; reserve excess flour mixture. Brown pork in oil in a large skillet. 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. Combine reserved flour with remaining 1/4 cup water, mixing well. Stir into pork mixture; add prunes and continue cooking for 15 minutes, until meat and celery are tender, stirring occasionally. Stir cauliflower into pork mixture and heat through.
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