In shallow bowl toss together flour, salt and pepper. Dust pork cubes with seasoned flour. Heat oil in deep skillet or Dutch oven over medium high heat; brown pork cubes slowly, about 10-15 minutes, turning to brown evenly. Add onions and garlic; cook and stir 5 minutes, until onion is limp. Stir in caraway seed, bay leaf, chicken broth, beer, vinegar and brown sugar; bring to a boil. Lower heat, cover and simmer for 1 hour, until pork is very tender, stirring occasionally. Stir in parsley before serving.
Republished with permission, National Pork Council
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 8|
|Calories from Fat: 87 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 72.6mg||22 %|
|Sodium 145.1mg||5 %|
|Potassium 616.6mg||16 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 16g|
|Protein 25.8g||37 %|
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Calories per serving: 280
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