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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;