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.|