HealthNotes

Milwaukee Pork Stew

• From: National Pork Board

Ingredients

• 2 lbs boneless pork shoulder, or sirloin, cut into 1/2-inch cubes

• 1/3 cup flour

• 1 1/2 tsp salt

• 1/4 tsp ground black pepper

• 2 Tbs vegetable oil

• 4 large onions, peeled and sliced 1/2-inch 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 Tbs red wine vinegar

• 1 Tbs brown sugar

• 1/4 cup fresh parsley, chopped

This sweet and sour stovetop stew boasts flavors from Milwaukee's German culture---beer, caraway, and onions.

Directions

• 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 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.