"I'm sure you've heard by now that corned beef and cabbage is not authentic St. Patrick's Day food. I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result. By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one."

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INGREDIENTS

1 (2 1/2 pound) boneless pork shoulder ; cut into 2-inch cubes
salt and ground black pepper ; to taste
1 tablespoon vegetable oil
1 tablespoon butter
1 large onion ; chopped
2 cloves garlic ; minced
1 tablespoon all-purpose flour
1 bay leaf
3/4 teaspoon caraway seed
1 (12 fluid ounce) bottle dark beer (such as Guinness®)
2 cups chicken broth
3 carrots, cut into 1-inch pieces
2 stalks celery cut into 1-inch pieces
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons balsamic vinegar
12 Brussels sprouts halved
3 cups mashed potatoes ; or as needed
1 teaspoon chopped fresh flat-leaf parsley ; or to taste

servings

INSTRUCTIONS

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NOTES

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Chef John's Irish Pork Stew

1 (2 1/2 pound) boneless pork shoulder cut into 2-inch cubes
  salt and ground black pepper to taste
1 tablespoon vegetable oil 
1 tablespoon butter 
1 large onion chopped
2 cloves garlic minced
1 tablespoon all-purpose flour 
1 bay leaf 
3/4 teaspoon caraway seed 
1 (12 fluid ounce) bottle   dark beer (such as Guinness®) 
2 cups chicken broth 
3 carrots, cut into 1-inch pieces 
2 stalks celery cut into 1-inch pieces 
1/4 cup chopped fresh flat-leaf parsley 
3 tablespoons balsamic vinegar 
12 Brussels sprouts halved 
3 cups mashed potatoes or as needed
1 teaspoon chopped fresh flat-leaf parsley or to taste

Directions

Season pork cubes with salt and black pepper.

Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.

Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.

Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.

Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.

Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.

Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.

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Nutrition

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Serving Size: 1 serving (557g)
Recipe Makes: 6 servings

Calories: 1024
Calories from Fat: 593 (58%)

Amt Per Serving		% DV

	Total Fat 65.9g	88 %
	Saturated Fat 19.2g	96 %
	Monounsaturated Fat 27.2g
	Polyunsanturated Fat 13.8g
Cholesterol 313.9mg		97 %
Sodium 664mg		23 %
Potassium 1158.6mg		30 %
Total Carbohydrate 23.9g		7 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 21.7g
Protein 78.8g		113 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1024

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