Smothered Pork Fingers!

1. Season the meat – In a bowl, coat pork fingers with Cajun seasoning, Tiger sauce, Britscookin Garlic & Herb, onion powder, garlic powder. Mix well.
2. Brown the pork – Heat oil in a heavy-bottomed roaster or cast iron. Sear pork fingers on both sides until browned, then remove from the pot.
3. Cook the veggies – Add onion, bell pepper, and celery (the Cajun trinity) to the pot. Cook until softened, then smash them down into a mash. Stir in the minced garlic.
4. Build the gravy – Deglaze with water, scraping up all the flavor from the bottom. Add pork fingers back in and pour in more water until just above the meat.
5. Season again – Sprinkle with more Cajun seasoning.
6. Simmer low & slow – Cover with a lid and let it smother for at least 1 to 1½ hours on low heat, stirring occasionally, until pork is fork-tender and the gravy has thickened. The longer it cooks, the better it tastes. Add dried parsley.
7. Serve – Spoon the pork and gravy over rice with petit pois (sweet peas) on the side.