PORK PAKSIW STEW WITH CARROTS AND POTATOES

Prep Time:  10 minutes

Cooking Time: 45 minutes to 1 hour

Serves: 8

2 tablespoons olive oil

2 ½ pounds pork shoulder, bones and excess fat removed and cut into 2x2 inches medallions

2 medium Russet potatoes, peeled and cut into 8 pieces

2 large carrots, peeled and sliced in angle 2 inches

3 bay leaves

5 cloves of garlic

1 cup banana blossoms

1 tablespoon whole peppercorns

½ cup A1 sauce

¾ cup Balsamic Vinegar

3 tablespoon sugar

½ cup light soy sauce

4 to 6 cups of vegetable or chicken broth

1 ripe plantain, sliced 1 inch thick

Heat the oil in a large stock pot over high heat. Add pork medallions and sear each side for 2 minutes each.

Add potatoes and carrots and cook for another 2 minutes.

Add bay leaves, garlic, banana blossoms, peppercorns, A1 sauce, soy sauce, balsamic vinegar, sugar and broth and bring to boil; about 8 minutes.

Continue to cook for another 30 minutes.

Add plantain slices and continue to cook for another 15 minutes. Remove bay leaves and from stove. Serve hot.