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