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1
Stick cloves into pork, sprinkle with pepper.
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2
In a large skillet, heat half the oil on medium -high and brown pork on all sides (10 mins).
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3
Move pork to the crock-pot. Pour off fat in pan.
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4
ONION GRAVY; heat the rest of the oil in the skillet, saute onions and cumin seeds until golden.
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5
Add stock, (wine), tomato paste, vinegar, garlic, bay leaves and salt. Mix thoroughly, and bring to a boil. Scrape into crock pot.
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6
Cook on low until pork is tender - about 6 hours.
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7
Transfer pork to a plate, tent with foil.
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8
Skim off any fat from the gravy. Whisk cornstarch with water and stir into gravy. Increase heat to high and cook, covered until thickened, about 15 minutes.
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9
Discard bay leaves. If you would like a smoother gravy, use a stick mixer and give the gravy a wiz! Stir in the parsley (optional).
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10
Serve pork with gravy. Goes great with mashed potatoes!
