Chef John's Irish Pork Stew Recipe

Recipesfull introduces to you: Pork Recipes. (Chef John's Irish Pork Stew Recipe). 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.

Brief

Prep 25 mins

Cook: 2hrs25 mins

Total: 2hrs50 mins

Servings: 6

Yield: 6 servings

Chef John's Irish Pork Stew Recipe

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

¾ 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

¼ 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

German Schwenkbraten

Dinner

Directions

Step 1

Season pork cubes with salt and black pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Nutritional Information

Chef John's Irish Pork Stew Recipe

Servings Per Recipe:6

Calories: 400.8

% Daily Value *

Protein: 20.3g 41%

Carbohydrates: 32.9g 11%

Dietary Fiber: 4.7g 19%

Sugars: 6.6g

Fat: 19.4g 30%

Saturated Fat: 7.1g 35%

Cholesterol: 68.3mg 23%

Vitamin A Iu: 5806.3IU 116%

Niacin Equivalents: 8.7mg 67%

Vitamin B6: 0.6mg 39%

Vitamin C: 47.2mg 79%

Folate: 56.9mcg 14%

Calcium: 88.8mg 9%

Iron: 2.2mg 12%

Magnesium: 49.8mg 18%

Potassium: 877.4mg 25%

Sodium: 768.5mg 31%

Thiamin: 0.6mg 59%

Calories From Fat: 174.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.