31.   Raise heat to medium, and boil off all liquid, and then brown pork in its own remaining fat.

32.   Raise the heat to high, and simmer briskly for a minute or two to cook off some of the liquid.

33.   Raise the heat to medium-high.

34.   Raise heat to high and continue whisking until it comes to a boil.

35.   Raise heat to high, and bring to a boil.

36.   Raise heat to medium and cook, stirring occasionally with a wooden spoon, until sauce thickens.

37.   Raise heat to medium-high and bring to a boil, then reduce heat to medium-low.

38.   Raise heat to medium-high, and whisk in remaining broth.

39.   Raise the heat to high and add the cherry tomatoes.

40.   Raise the heat to high, add the shrimp, re-cover and let the liquid return to a full boil.