Preparation Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Cuisine: Irish
2 pounds boneless pork shoulder or sirloin, cut into cubes, 1/2"
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
4 large onions, peeled and sliced 1/2 inch thick
1 clove garlic, minced
1/4 cup chopped parsley
1 teaspoon caraway seed
1 bay leaf
1 10 1/2-ounce can chicken broth
1 12-ounce bottle imported stout
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar
Servings: 8
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. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender. Stir occasionally. Serve with imported beer and mashed potatoes, if desired.
Servings: 8
Cooking Time: 1 hour 30 minutes
Cuisine: Irish
2 pounds boneless pork shoulder or sirloin, cut into cubes, 1/2"
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
4 large onions, peeled and sliced 1/2 inch thick
1 clove garlic, minced
1/4 cup chopped parsley
1 teaspoon caraway seed
1 bay leaf
1 10 1/2-ounce can chicken broth
1 12-ounce bottle imported stout
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar
Servings: 8
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. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender. Stir occasionally. Serve with imported beer and mashed potatoes, if desired.
Servings: 8
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