• 3 T peanut oil
• 2 lb. pork shoulder, cut into 1 1/2-inch cubes
• 1 1/2 C chopped onion
• 2-3 clove garlics
• 1/2 C water
• 3 T. flour
• 1 C chicken broth
• 1 1/4 C dry white wine (optional: broth or water ok)
• 1-2 bay leaf
• 1/2 t rosemary
• 1/4 t thyme
• 1/2 t salt
• 1/4 t pepper
• 2 C carrots
• 2 T butter
• 1 lb. fresh mushroom, chopped

Den, you wen add da chicken brot, da wine, da bay leaf, rosemary, thyme, salt and peppa. Cook an stir dis bugga until it boils and den it tikens. Now, as wen you wen tro da pua’a into da pot, put da lid, and simmer dat bugga, covered, one hour. Wen dat pau, tro in da carrots and simmer thirty minutes more. Auwe! Dis bugga coming mo ono by da minute.

Now, take one more pan an tro some butter inside maybe few drops oil also and salt and peppa, add da mushroom an da lefova wine. Saute for a few minutes to boil off da wine. If you folks no like wine, forget it. Still gonna be a winna. Add mushrooms to the pot an try simmer oney about tree minute longer and pau. Broke da mout, some ono.

Liddibit poi, pa’akai, green onion an two scoop rice an Alooooha!

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