with butter until golden. add meat and brown on low heat. add all other ingredients except for the rhubarb and let simmer for 2 hours. add the rhubarb in the last half hour and remove bay leaf before serving.
this dish is usually served on a bed of rice.
this dish is served with rice or noodles sprinkled with parsley and black pepper.
brown the pork in a deep frying pan evenly covered with a bit of oil. add all other ingredients and bring to a boil. lower the heat and let simmer for at least an hour. stir frequently.
combine rhubarb, cranberry juice and apple in a saucepan and bring to a boil 