Courtesy of National Pork Board
Servings: 8
Prep Time: 10 Min.
Cook Time: 1 Hr. 30 Min.
* 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
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
Calories: 280; Total Fat: 15g; Saturated Fat: 4g; Cholesterol: 70mg; Total Carbs: 11g; Protein: 21g; Sodium: 720mg;