Pork and Vegetable Stew
|Boneless pork shoulder||2 1⁄2 Pound, cut into large cubes|
|Onions||2 , thinly sliced|
|Cabbage||1 Small, halved, cored and cut into pieces|
|Carrot||1 Large, diced|
|Parsley root||1 , diced (Hamburg)|
|Celeriac||1⁄2 , diced|
|Okra||1⁄4 Pound, sliced|
|Fresh white beans/125 milliliter dried navy / pea beans||1 Cup (16 tbs), soaked in water overnight, drained and parboiled for 10 minutes|
|Shelled fresh peas||1 Cup (16 tbs)|
|Zucchini||1 Small, diced|
|Eggplant||1 Small, diced|
|Potatoes||3 , diced|
|Cauliflower||1 Small, cut into small florets|
|Tomatoes||3 Large, sliced|
Fry the onions in the lard for three to four minutes.
Then add the pork cubes and brown them.
Combine all of the remaining vegetables in a large bowl.
In a large earthenware dish, alternate layers of browned pork and onions with layers of the mixed vegetables.
Season each layer with a little salt and pepper.
Add a little water to the juices in the skillet.
Heat, stirring, and pour these de-glazed pan juices into the dish.
Cover and bake for two hours in a preheated 350° F. [180° C] oven, shaking the dish from time to time.
Uncover for the last 20 minutes, so that the surface browns and the excess juices evaporate.