CHEF JEFF -- ONE BYTE AT A TIME: Fruited Pork Stew

If you're in a bind for time and money, try this pork stew recipe.

Fruited Pork Stew

3 to 3½ pounds pork shoulder

1/8 teaspoon cayenne

1 teaspoon dry mustard

1 tablespoon grated fresh ginger

1 medium onion, finely chopped

5 medium carrots, sliced ¼-inch thick

¾ cup raisins

¾ cup dried cherries

1½ cups chicken stock

½ cup chardonnay or other dry white wine

1 tablespoon cornstarch

1 bunch green onions, thinly sliced

¼ cup chopped cilantro for garnish

Steamed rice

Trim excess fat from pork. Cut meat into 1-inch cubes. Mix salt, pepper, cayenne and mustard in small bowl. Sprinkle over pork cubes. Toss. Place seasoned pork in slow cooker along with ginger, onions, carrots, raisins, cherries, stock and wine. Cover and cook on high for 2½ to 3½ hours or low for 5 to 7 hours. Taste and adjust seasoning. If cooking on low, switch to high. Dissolve cornstarch in 2 tablespoons water. Stir into stew with the green onion. Cover and cook until thickened. Serve over steamed rice. Garnish with cilantro.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.