|Lean pork trimming/Pork shoulder||2 Pound|
|Water||1 Cup (16 tbs)|
|Parsnips/1 pound pickled spareribs||2 Pound , sliced|
|Flour||1 1/2 Tablespoon|
|Bacon drippings||1 1/2 Tablespoon|
Cut the kidneys into small pieces and cut the pork in strips.
Toss both in the seasoned flour and fry lightly in the drippings.
Slice the onions and put in the bottom of the pot with the meats on top.
Add the water, herbs, and seasoning and simmer for a half hour.
Add 2 sliced parsnips and continue cooking until all is tender.
Sometimes 1 pound of pickled pork spareribs is added to the stew at the beginning of cooking.
Then the parsnips are left out.
Traditionally, this dish is eaten with potatoes boiled in their jackets and with parsnips or mashed turnips on the side.
Serving size Complete recipe
Calories 2823Calories from Fat 721
% Daily Value*
Total Fat 80 g123.1%
Saturated Fat 30 g150%
Trans Fat 0 g
Sodium 1125 mg46.88%
Total Carbohydrates 230 g76.7%
Dietary Fiber 52 g208%
Sugars 62 g
Protein 295 g590%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet