Recipe - Stewed Pork With Pickles

4 pound Pork shoulder; fat trimmed
cut into 1in cubes
One half teaspoon Salt
One half teaspoon Ground black pepper
One fourth cup Vegetable oil
1 md Onion
peeled and roughly chopped
2 tablespoon Flour
2 cup Dry white wine
One fourth cup Tarragon vinegar
4 cup Allpurpose broth
OR lowsodium chicken broth
2 Bay leaves
4 Sprigs fresh thyme; =OR=
One half teaspoon Dried thyme
12 Cornichons; =OR=
1 Dill pickle, finely chopped
2 tablespoon Dijon mustard
One half cup Whipping cream
One half pound Brussels sprouts
washed and halved

PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle with
desired salt and pepper. Heat the oil in a Dutch oven over mediumhigh heat
on top of the stove. Add the pork, without crowding, and brown well on all
sides. You may have to perform this operation in batches. Remove the pieces
to a plate as they are brown. Pour off all but about 2 tablespoons fat.
Reduce heat to low and replace the pot on the stove. Add the onion and cook
5 minutes, scraping up any brown bits that cling to the pan. Add the flour
and cook another minute, stirring. Add the wine, vinegar and stock and
bring to a boil. Return the pork to the pot with any juices on the plate
and add bay leaves and thyme. Cover tightly and transfer the pot to the
oven. Cook for 1 One fourth hours, or until the meat is barely tender. Remove the
casserole from the oven and, using a slotted spoon, remove the meat from
sauce and set aside. Strain the sauce through a fine sieve into a container
and discard onions and herbs. Replace the meat in the pot, add the
cornichons, mustard, cream and Brussels sprouts. Cover and replace in oven
for 20to30 minutes or until meat is tender and sprouts are cooked. Remove
from oven and serve with buttered noodles.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini