Ingredients ¼ cup / 50 mL all-purpose flour1 tsp / 5 mL dried thyme leaves½ tsp / 2mL ground allspice¼ tsp / 1 mL cayenne pepper1 pork shoulder blade roast, boneless, about 1½ lb / 0.75 kg, cut into 1-inch / 2.5 cm cubes3 Tbsp / 45 mL canola oil, divided2 cups / 500 mL chopped yellow onion4-5 cloves garlic, minced1 Tbsp / 15 mL minced ginger root2 cups / 500 mL sodium-reduced chicken broth1 cup / 250 mL water2 Tbsp / 30 mL sodium-reduced soy sauce1 Tbsp / 15 mL packed brown sugar1 large sweet potato, peeled and cut into 1” / 2.5 cm cubes1 cup / 250 mL frozen green peasSalt and ground black pepper to taste Directions In small bowl, combine flour, thyme, allspice and cayenne pepper. Coat pork cubes with flour mixture. Reserve remaining flour mixture. In Dutch oven, heat 1 Tbsp oil over medium-high heat. Add pork cubes in batches. Brown on all sides, adding oil as required. Remove browned cubes to a clean plate. Add onion, garlic and ginger. Sauté 2 minutes. Add potato cubes and sprinkle with reserved flour mixture. Stir to combine. Stir in chicken broth and water. Bring to a boil, scraping up browned bits from bottom of pot. Add soy sauce and brown sugar; stir to combine. Return pork cubes to pot. Stir. Reduce heat, cover and simmer 45 minutes more, or until pork is fork tender. Add peas during last 15 minutes of cooking. Season stew with salt and pepper according to taste.