| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats, Stews, Main dish, Soups, Cyberealm |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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