Milwaukee Pork Stew
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.
2 pounds boneless pork shoulder or sirloin, cut into 1/2-inch cubes
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
4 large onions, peeled and sliced 1/2-inch thick
1 garlic clove, crushed
1 teaspoon caraway seed
1 bay leaf
1 (14.5-ounce) can chicken broth
1 (12-ounce) can beer
2 tablespoons red wine vinegar
1 tablespoon brown sugar, packed
1/4 cup chopped fresh parsley
- 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 to 15 minutes, turning to brown evenly.
- Add onions and garlic; cook and stir 5 minutes, until onion is limp.
- Stir in caraway seed, bay leaf, chicken broth, beer, vinegar and brown sugar; bring to a boil. Lower heat, cover and simmer for 1 hour, until pork is very tender, stirring occasionally.
- Stir in parsley before serving.
Makes 8 servings.
Recipe and photograph provided courtesy of National Pork Board.