Stewing for smaller pieces of less-tender cuts, such as ribs and pork cubes.
1) Season meat, if desired.
2) In large, heavy skillet with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3) Add a small amount of liquid and cover pan tightly.
4) Simmer over low heat on the stove or in a low to moderate (275 to 300 degrees F.) oven.