Pork and sauce:
• 1 1/2 pound thinly sliced pork loin
• 2 cups flour seasoned with salt and pepper
• 1 medium onion
• 3 stalks celery
• 2 medium carrots (peeled, quartered, chopped)
• pint of cherry tomatoes
• 1 dozen baby bella mushrooms
• 1 bunch green onion
• 6 cloves garlic (minced)
• 3 cups beef stock
• 3 tbsp olive oil
• 3 tbsp worcestershire sauce
• salt, pepper, hot sauce (all to taste)
Dredge pork in seasoned flour, fry gently in a pan (we used a countertop fryer).
In a dutch oven, cast iron pot, what have you, add olive oil, onions, celery, garlic, and whites from the green onions. Sauté for ten minutes. Add cherry tomatoes and mushrooms. Sauté for another eight to ten minutes. Add pork. Allow mixture to thicken.
Add beef stock, worcestershire sauce, hot sauce, salt and pepper. Bring to a simmer. Cover. Bring heat to low. Let simmer for an hour to two hours.
Chop remainder of green onion, add while simmering, turn off stove. This part of the recipe is ready. Cook and serve over rice.
To make anything in the southern "bubba" style, serve over cornbread or biscuits.
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