Milwaukee Pork Stew
Courtesy of National Pork Board
Servings: 8
Prep Time: 10 Min. Cook Time: 1 Hr. 30 Min. What you need:
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+ 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 What to do:
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 Nutritional information:
Calories: 280; Total Fat: 15g; Saturated Fat: 4g; Cholesterol: 70mg; Total Carbs: 11g; Protein: 21g; Sodium: 720mg;
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