Ingredients (8 servings)

• 1 Spanish onion, cut in rings
• 3 tablespoons of olive oil
• 2 cloves of garlic, minced
• 2.2 lb (1kg) of cubed pork stew meat
• 1/3 cup of flour
• 2 tablespoons of salt
• 1 teaspoon of pepper
• 2 pinches of ground Jamaica pepper
• 1 tablespoon of butter
• 8 oz. of button mushrooms
• 5 cups of Savoy cabbage (roughly chopped)
• 2 carrots, peeled and cut into sticks
• 1 1/3 cups (1 bottle) of non-dark beer
• 1/2 cup of maple syrup
• 3 springs of parsley
• 1 spring of rosemary
• 3 bay leaves

Method

1. Saute the onion in 1 tablespoon of oil in a large pan. Add garlic. Put into a large pot.
2. In a bowl, mix flour, salt, pepper and Jamaican pepper. Toss the pork cubes in this mixture.
3. Melt butter with olive oil in a large pan. Gently saute the pork cubes until golden in colour. Put the pork in the pot containing the onion and garlic mixture. Deglaze the hot pan with the beer. Scrape the pan using a wooden spoon and pour contents into the pot.
4. Add the remaining ingredients. Bring to a boil. Reduce heat to low and let simmer for 1 hour and 15 minutes or until the meat is tender.