Milwaukee Pork Stewmain dish, meats, soups, stews 2 lb boneless pork, cubed 1 all-purpose flour 1 salt 1 pepper 2 tablespoon oil 4 onions, sliced 1 clove garlic, minced 1/4 cup parsley, chopped 1 teaspoon caraway seed 14 1/2 oz chicken stock 12 oz beer 2 tablespoon red wine vinegar 1 tablespoon brown sugar Combine salt, pepper and flour. Dredge pork in flour mixture. Heat oil in deep skillet. rown pork; add onions and garlic; cook 5 minutes. Pour off any drippings. Stir in parsley, caraway seed, bay, stock, beer, vinegar and sugar. Cover and simmer for 1 1/4 hours, or until pork is very tender. Stir occasionally. Serving Suggestion: Serve with buttered noodles, rye bread, and cabbage slaw. Source: Pork, the Other White Meat |
