Milwaukee Pork Stew
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8 Servings
2 lb Boneless Pork, cubed
All-Purpose Flour
Salt
Pepper
2 tb Oil
4 Onions, sliced
1 Clove Garlic, minced
1/4 c Parsley, chopped
1 ts Caraway seed
14 1/2 oz Chicken Stock
12 oz Beer
2 tb Red Wine Vinegar
1 tb 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
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