FRIJE

Instructions

• 1.   Cut the pork shoulder into cubes of about 5-6 centimeters on each side.
• 2.   Brown them in a casserole dish with a little fat.
• 3.   Remove the meat from the casserole, add more fat, and brown the sliced onions.
• 4.   Put the meat back with the onions, add the flour and mix well. Pour in the bottle of cider.
• 5.   Let it cook over low heat for about an hour. Season with salt and pepper.
• 6.   If the sauce seems too liquid, you can thicken it by diluting 2 teaspoons of chicken stock.