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
