Prep Time: 10 min / Cook Time: 45 min
1 pound boneless pork loin, cut into 1/2" cubes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
1 large onion, peeled and sliced 1/2-inch-thick
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon caraway seed
1 bay leaf
8 ounces chicken broth
8 ounces beer
1 tablespoon red wine vinegar
2 teaspoons packed brown sugar
Servings: 4
Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat for 40 minutes or until meat is very tender.
1 pound boneless pork loin, cut into 1/2" cubes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
1 large onion, peeled and sliced 1/2-inch-thick
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon caraway seed
1 bay leaf
8 ounces chicken broth
8 ounces beer
1 tablespoon red wine vinegar
2 teaspoons packed brown sugar
Servings: 4
Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat for 40 minutes or until meat is very tender.