Boneless pork shoulder Or sirloin, cut into 1/2-inch cubes
1/3 Tasse
all-purpose flour
1 1/2 Teelöffel
salt
1/4 Teelöffel
black pepper
1 Teelöffel
vegetable oil
4 gross
Onions; peeled and sliced 1/2-inch thick
1
cloves garlic minced
1/4 Tasse
parsley chopped
1 Teelöffel
Caraway seed
1
Bayleaf
10 1/2 x ca. 30 g
Canned chicken broth
1
12-oz bottle imported stout
2 Esslöffel
red wine vinegar
1 Esslöffel
brown sugar packed
die Zubereitung:
Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onion 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.
Nutrient Information per Serving:
Pork Producers Council <pork@nppc. Org> http://www. Nppc. Org
