1 pound boneless pork shoulder
cut into 1-inch cubes 3 tablespoons all-purpose flour 1 teaspoon salt 1/8 teaspoon pepper 1 tablespoon vegetable oil 1-1/4 cups water 3/4 teaspoon curry powder 1-1/2 cups celery pieces 12 pitted prunes 2-1/2 cups cooked cauliflowerettes
Combine flour, salt and pepper; mix well. Dredge pork in flour mixture. Reserve excess flour mixture. Brown pork in oil in a large skillet. Pour off drippings. Add 1 cup water, cover tightly and cook over low heat for 30 minutes. Stir in curry powder. Add celery; cover and continue cooking for 15 minutes. Combine reserved flour with remaining 1/4 cup water, mixing well. Stir into pork mixture; add prunes and continue cooking for 15 minutes or until meat and celery are tender, stirring occasionally. Stir cauliflowerettes into pork mixture and heat through.