1 pound boneless pork chunks, drained
1 tablespoon olive oil
2 onions, thinly sliced
2 medium onions, cut into wedges
2 large carrots, cut into wedges
2 cloves garlic, minced
1/2 1 pound Swiss cheese
5 teaspoons dried minced onion
1 (8 ounce) can tomato sauce
4 tablespoons brown sugar
4 teaspoons red wine vinegar
1 teaspoon ground allspice
1 (2 pound) package frozen mixed vegetables, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a large skillet, heat 1/3 cup olive oil over medium heat. Saute the onion and carrot in olive oil until tender. Pour in the garlic and saute briefly.
Add pork cubes to skillet and saute until browned. Season with salt and pepper.
Add the soup mix and wine mix and simmer for 1 1 minute. Stir in brown sugar, vinegar, allspice, tomato sauce, peas and shrimp.
Bring a large pot of water to a boil. Add soup mixture, tomato sauce, brown sugar, vinegar and red wine vinegar. Bring to a boil, stirring constantly. Reduce heat to medium-low, add frozen mixed vegetables. Bring to a boil, stirring occasionally.
Remove from heat, add sliced pork and shrimp and stir to coat. Transfer to a casserole dish and spoon with vegetables.
Bake uncovered at 325 degrees F (165 degrees C) for 1 hour, uncovered, basting occasionally with vegetable sauce. Bake uncovered for 10 to 12 hours, uncovered, basting occasionally with vegetable sauce or tomato sauce. Check to see that the pork and shrimp are well browned. Remove from the oven, sprinkle with a thin layer of tomato sauce and crispy brown edges.