This weeks new recipe is a hearty bowl of the South that can be brought to your very own house, I absolutely loved how this dish was bursting with robust, fresh, flavors and lots of juicy pork, and even though my list keeps growing, I just have to make this meal again!
1 pound pork loin roast
1 tbsp margerine
2 tbsp all purpose flour
1 cup water
1 can (16 oz.) stewed and drained tomatoes
1 package (10 oz.) frozen succotash
1 package (10 oz.) frozen cut okra
1 beef bouillon cube
1 tsp hot pepper sauce
1 tsp black pepper
1 bay leaf
Slice your pork into 1/2 inch cubes and then coat the inside of a large Dutch Oven, once heated over a stove add the pork and cook and stir for 4 minutes or until browned, remove the meat from the pot and then melt the margarine in the same dutch oven and stir in the flour. Cook while mixing until the roux (a fancy name for a flour and butter concoction) has browned, then mix in the water until very well incorporated, add the meat and the rest of the ingredients and bring to a boil, once you have brought it to a boil cover and cook for 15 minutes. Throw the bay leaf away. And the only other thing you have to do is feel proud of your marvelous cooking while enjoying your meal.