• 400g (14 ounces) roast pork
• 2 medium onions, finely chopped
• 1 pint (600ml) gravy – a good beef stock will do, with powdered pepper, cinnamon, cloves (one is plenty) and mace for an optional Tudor taste
• 1 teacup of breadcrumbs – brown bread works best
• 1 level teaspoon of vinegar
• Salt and pepper to taste
Instructions:
• Chop the onions and fry until till golden brown
• Slice the roast pork quite thickly - about 1cm thick, with all the pork scraps shredded and used as well
• Put the pork in a large stewing pan, add the stock and fried onions
• Put on the hob, bring to the boil then reduce to a simmer
• Stew for about an hour – or when the liquid is reduced to a half
• Towards the end, thicken with the breadcrumbs, season with salt and pepper and point with the vinegar
• Serve whilst piping hot
