Ukrainian-style Braised Pork – Great Tastes of Manitoba
1 pork shoulder roast, boneless, 3 – 3 ½ lb (1.5 – 1.75 kg), cut into 1-inch (2.5 cm) cubes ⅓ – ½ cup (80 – 125 mL) all-purpose flour Canola oil for browning 1
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Cooking tools:
- Dutch oven
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 1 pork shoulder roast, boneless, 3 – 3 ½ lb (1.5 – 1.75 kg), cut into 1-inch (2.5 cm) cubes
- ⅓ – ½ cup (80 – 125 mL) all-purpose flour
- Canola oil for browning
- 1 Tbsp (15 mL) butter
- 15 cremini mushrooms, thinly sliced
- 2 cups (500 mL) finely chopped yellow onion
- 2 cups (500 mL) grated carrot
- 6 cloves garlic, minced
- 1 tsp (5 mL) EACH ground black pepper, ground coriander and paprika
- ½ tsp (2 mL) ground cumin
- 1-900 mL carton sodium-reduced beef broth
- 1 cup (250 mL) water
- 2 Tbsp (30 mL) tomato paste
- Salt
- ground black pepper
- ¼ cup (50 mL) sour cream
- ¼ cup (50 mL) chopped fresh dill
- ¼ cup (50 mL) chopped fresh parsley
- Prepared mashed potatoes for serving
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