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Serves 4

1 pound boneless pork loin, cut into 1/2-inch cubes
2 tablespoons 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 garlic clove, 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 teaspoon brown sugar 

Cooking Directions
Coat pork with combined flour, salt and pepper.

Heat oil in deep skillet with lid; brown pork 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 pork is very tender.

Serving Suggestions
Caraway, onion and pork braise quickly with vinegar and brown sugar to create a satisfying sweet-and-sour stew. It’s perfect with mashed potatoes to chase away winter’s chill.

Nutrition Facts
Calories 240 calories; Protein 26 grams; Fat 9 grams; Sodium 590 milligrams; Cholesterol 70 milligrams; Saturated Fat 2 grams; Carbohydrates 9 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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