3 Tbsp - all-purpose flour
¾ tsp - salt
¼ tsp - ground black pepper
1 Tbsp - paprika
1½ pounds - boneless pork loin, cut into 1/2-inch cubes
1 Tbsp - vegetable oil
3 - medium onions, peeled and sliced thin
2 - cloves garlic, minced
2 Tbsp - chopped fresh parsley
1 tsp - caraway seeds
1 - bay leaf
1 - 3-inch sprig fresh rosemary
1 - (14½ oz) can chicken broth (or equivalent fresh)
1 - (12 oz) can or bottle of beer
2 Tbsp - red wine vinegar
3 tsp - Florida Crystals® Demerara SugarPreparation:
Mix the flour with salt, pepper and paprika. Use this mixture to coat the pork. Shake off excess. Heat oil in Dutch oven or large skillet over medium-high heat. Brown half the pork in the oil until golden on all sides. Remove pork from the pan and set aside. Repeat with the remaining half of the pork, removing this portion when browned.
Add the onions to the pan and cook, stirring occasionally for 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the remaining ingredients, including the pork. Bring to a boil, cover, reduce heat and simmer for 40 minutes or until meat is very tender. Quick Tip:
The beer adds flavor and also helps to tenderize the meat.
When using whole seeds, such as caraway, sesame and poppy, always check their freshness by tasting them before adding to other ingredients. Whole seeds contain the highly perishable germ, which will become rancid over time and will impart an undesirable flavor.