Milwaukee Pork Stew
Courtesy of National Pork Board 8 Servings • 10 Min. Prep Time • 1 Hr. 30 Min. Cook Time| Ingredients |
|---|
| 2 lb. boneless blade pork roast, OR sirloin, cut into 1/2-in. cubes |
| 1/3 c. flour |
| 1 1/2 tsp. salt |
| 1/4 tsp. ground black pepper |
| 2 Tbsp. vegetable oil |
| 4 large onions, peeled and sliced 1/2-in. thick |
| 1 clove garlic, crushed |
| 1 tsp. caraway seed |
| 1 bay leaf |
| 1 14 1/2-oz. can chicken broth |
| 1 12-oz. can beer |
| 2 Tbsp. red wine vinegar |
| 1 Tbsp. brown sugar |
| 1/4 c. fresh parsley, chopped |
Directions:
1. In shallow bowl toss together flour, salt and pepper. Dust pork cubes with seasoned flour. Heat oil in deep skillet or Dutch oven over medium high heat; brown pork cubes slowly, about 10-15 min., turning to brown evenly.
2. Add onions and garlic; cook and stir 5 min., until onion is limp.
3. Stir in caraway seed, bay leaf, chicken broth, beer, vinegar and brown sugar; bring to a boil. Lower heat, cover and simmer for 1 hr., until pork is very tender, stirring occasionally. Stir in parsley before serving.
* This sweet and sour stovetop stew boasts flavors from Milwaukee--beer, caraway and onions--all close to German culinary hearts. Let the stew simmer for an hour or so while preparing mashed potatoes to serve under the stew. Toss a green salad with vinaigrette.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 280; Total Fat: 15g; Saturated Fat: 4g; Cholesterol: 70mg; Total Carbs: 11g; Protein: 21g; Sodium: 720mg;