2 lbs diced stewing pork
2 tbsps flour
2 tbsps olive oil
salt & pepper
1/4 tsp celery seed
2 sliced onions
3 diced carrots
28 oz can diced tomatoes
1 tbsp tomato paste
1 cup water
1 cup white wine
Bouquet garni: bay leaf, sprig rosemary, fresh basil
Make sure the pieces of pork are uniform in size. Using a bag (I used a waxed cereal bag) toss the meat with flour, salt, pepper and celery seed.
Take a large skillet and heat oil. Lightly brown meat, then add onions.
Cook until translucent and add carrots, canned tomatoes and bouquet garni (take a piece of cheesecloth or a coffee filter and tie up the herbs in it with a piece of string).
Cook 2-3 minutes. Add tomato paste, water, wine, juice and zest of lemon.
Cover and simmer for 2 hours. When done remove bag of herbs. Serve with rice and sprinkle with parsley.