Pork Stew with Balsamic and Beer
2 hrs 15 min
Braised pork shoulder with potatoes in a dark beer and balsamic reduction, finished with fresh parsley.
| prepAdjust oven racks to lowest and middle positions and heat oven to 450°F / 230°C | ||||
| 1.8 kg boneless pork shoulder, cut into 1½-inch cubes, patted dry | Coat pork with oil, salt & pepper | Sear pork 450°F / 230°C, 6–8 min per batch | Stir in parsley and serve | |
| 2 tablespoons vegetable or olive oil (for searing) | ||||
| Salt and ground black pepper | ||||
| 1 tablespoon vegetable or olive oil (for aromatics) | Sauté onion, add garlic & oregano, whisk in flour & liquids, stir in pork | Braise 350°F / 175°C, 1 hr 30 min covered | Stir potatoes into stew, rest 5 min covered | |
| 1 large onion, cut into medium dice | ||||
| 4 large garlic cloves, minced | ||||
| 2 teaspoons dried oregano | ||||
| 30 g flour | ||||
| 480 ml chicken broth | ||||
| 1 bottle (355 ml) dark beer | ||||
| 60 ml balsamic vinegar | ||||
| 55 g brown sugar | ||||
| 900 g red and sweet potatoes (a mix), peeled and cut into 1½-inch chunks | ||||
| 2 tablespoons vegetable or olive oil (for potatoes) | Toss potatoes with oil, salt & pepper; roast 350°F / 175°C, 30 min | |||
| 15 g chopped fresh parsley leaves | ||||
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