Need a delicious pork stew recipe - what's your favourite?

I'm looking for the most delicious pork stew recipe you know.  

Got some scrag ends from the butcher (mostly sausage meat, but he cubed them up for us - so a nice balance of fat and flesh)

We made pork-adobo yesterday.    Maybe today would be a good time to try making stew from pork and see what happens.

any suggestions?

Hugh Fearnley-Whittingstall’s Boston Baked Beans

Probably nothing like authentic Boston Baked Beans but a family favourite meal. I would cook in advance and reheat on Autumn camping trips served with big hunks of bread. Real comfort food. Even better if you can smoke the pork first. Also good if you add chopped tomatoes - fresh or tinned - halfway through stage six. Don’t know why but always seems to taste better when reheated. I’m quite happy to eat it cold . . . But that’s just me and my family think I’m weird . . .

Pork Adobe sounds delicious - I’ve eaten the Filipino version. I’m guessing there are many different versions. I also have cook a fantastic Thai recipe but I haven’t been able to get all the ingredients in the US. If you like asian food and have access to the ingredients, then this is one of my all time favourite Thai dishes. Just need lots of jasmine rice and a couple of bottles of Chang Beer!

Thai pinapple curry of crispy pork

ok im going to suggest possible basic for stew recipe, pork likes certain herbs like garlic, sage, rosemary, thyme. I would go with lots of garlic, some  sage and thyme and add just a bit of rosemary to begin, you can always add more.
a bit of black pepper and salt
for vegetables onion--definately, a stalk of celery maybe, carrots and potatoes, add some water to cover everything bring to boil then simmer with lid on

I usually use the trimmings and bones from honest, smoked barbecue pork, but you can use fresh pork, too.  Cut into bite sized chucks and brown in some oil. Sweat down some onions, pobalano and hot peppers and garlic.  Add some chopped tomatillos.  Add cilantro and cumin, lime juice,  white beans, broth or water and a beer.  Simmer until perfect.  A little cornmeal will tighten it up.  ENJOY!

Thanks for the suggestions.
We ended up converting a medieval lamb stew recipe.  It's basically onions and raisins with a sweet and sour broth.  

Feel free to keep the suggestions coming.  I think we'll get this pork again.  

Simmer them until tender with lots of garlic even more ginger and a bit of sweet soy sauce. pour the resulting sticky goodness over rice and enjoy.

Another one I do which has a similar flavour but a very different texture is to simmer them in water with garlic, ginger, star anise a clove and soy sauce until the fat and if it is there skin is soft and gelatinous, then take the meat out, strain out the spices and boil hard to reduce the liquid to a sticky glaze, line an oven dish with foil coat the meat in the glaze and then put them under the grill until they start to blacken, brush on more glaze and turn them, grill again until nearly black, serve on rice with some lightly pickled vegetables on the side. Be warned if you have the skin on them still they will pop and spit and make a real mess of the grill!

this may be off on a different track, but it's an old family recipe, and something i make often...everyone in my family makes - hot dog stew.  =)
well my mom has fond memories of her grandma making it for her as a kid, so yeah...this is a family classic.

the real main ingredient is sausage - generally linguica or chorizo.
also 4-6 hot dogs. i dont generally eat hot dogs, so this is really the only way i eat them. and it may sound odd, but i swear its really good that way.
its...as much of a linguica rope or chorizo sausage as you have, varied...leftover amount or more. one of the beauties of it is its stuff you have on hand, and only a few ingredients, stretch it out by putting tons of potato and not as much meat. i suppose linguica isnt as common elsewhere, but i am more than a bit portuguese, this is the thing anyone portuguese ish has on hand =) anyway

first - 4-8 potatoes, boil, change water, boil again.
then -  1 can of tomato paste,
a bag or can or fresh -- green beans.
4-6 hot dogs, linguica, chorizo, other sausage, fry real quickly to start, chop and add.
then stew for 1-3 hours, better the next day of course, like all stews.

I'm a bit brutalist in the cooking department.

Sear / brown / lightly render the pork pieces great, then fry up some added onions and salt.   When that's all good enough, add water, some cabbage , maybe juice of a small lemon and a turnip or two.

Slow cook for a long time until it the meats are tender and falling off any bones.  Add some fresh diced onion and maybe cilantro if that's your thing, and serve.

Over rice or maybe add some hominy.  

lovely....

I should make some pork soup soon...

I like to go pseudo New Mexican with pork stews, akin to pazole verde. Anaheim or poblano fresh peppers, can of hatch green chili peppers, white hominy, with a chicken stock base. Seasoned with cumin and garlic... and dried green chili.