1 1/4 pounds whole pork, cut into small pieces
1 tablespoon vegetable oil
5 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 large onion, chopped
1 pound chopped carrot
2 tablespoons olive oil
salt and pepper to taste
2 tablespoons all-purpose flour
1/2 cup dry red wine
2 cups beef broth
1 tablespoon Worcestershire sauce
2 lemon, juiced
1 tablespoon crushed red pepper
1 pound processed cheese products (crackers, popcorn, salami)
The salt and pepper to taste and flour are mixed together in a small bowl. Heat 2 teaspoons olive oil in a small saucepan over medium heat. Stir constantly until oil coats the back of a metal spoon and becomes evenly browned. Remove pan from heat; stir in vinegar, lemon juice and crushed red pepper. Transfer oil mixture to greased spoon. Place into the prepared foil-lined 2 quart quart roasting pan. Brush top with brown sauce, using a wooden spoon. Boil for 2 minutes, then cover foil with aluminum foil and steamer rack.
Pull foil from rack. Brush well with brown sauce. Place lid on roasting pan. Pour roasting sauce over roasting pan, stirring occasionally, until brown sauce coats all sides of roasting pan. Cover with aluminum foil and steam for 2 1/2 hours. Temper chicken over low heat.
Remove foil from rack; place rack on oven rack. Set foil upright with lid on bottom. Steam uncovered for 2 hours. Season with Worcestershire sauce, salt and pepper. Cover roasting pan with foil and heat over low heat for 30 minutes before broiling. Grill for 12 to 15 minutes, or until internal drum pulls free from skin. Serve warm.