Best German Pork Stew Recipes

Pork and Beer Stew (German) image

Provided by twissis

Categories Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

600 g braising pork (cubed & lean shoulder suggested)
2 tablespoons canola oil
1 large onion (sliced)
2 garlic cloves (crushed)
2 carrots (cut in chunky sticks)
125 g button mushrooms (sliced) (optional)
1/4 teaspoon ground allspice
1 large bay leaf
1 small cinnamon stick
1 (500 ml) bottle dark beer
85 g rye bread (made into crumbs)
salt & freshly ground black pepper
fresh parsley (chopped)

Steps:

In a lrg heavy-based saucepan, brown cubed pork in half the oil till nicely browned (about 5 min), remove w/a slotted spoon & set aside.
Add remaining oil & saute the onion & garlic for 5 min or till softened.
Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.".

Nutrition Facts : Calories 519.8, Fat 22.3, SaturatedFat 5.8, Cholesterol 129, Sodium 256.3, Carbohydrate 22, Fiber 2.7, Sugar 3.8, Protein 47

German Pork Stew image

Provided by Shelia Tucker

Number Of Ingredients 19

1 lb pork tenderloin ( trimmed of fat )
1 tsp olive oil
1 medium yellow onions ( diced )
2 leaks white parts only , ( sliced )
2 tsp caraway seeds ( crushed )
1 tsp fennel seeds , ( crushed )
1/4 tsp celery seeds
1 Tbsp dijon mustard
1 tsp black pepper
the zest and juice of 1 orange
1 qt low sodium- chicken broth
1 large sweet potatoe ( peeled and diced )
1 1/2 c shredded cabbage
2 ribs of celery , ( diced )
add salt to your taste
1/2 c fat- free plain greek style yogurt
2 Tbsp ketchup
2 Tbsp sweet pickle relish
chopped fresh dill to garnish if desired

Steps:

1. cut the tenderloin into1 1/2 inch slices. Place the sliced tenderloin into a bowl and toss with the olive oil. - Heat a Large pan over Medium High Heat, add the pork from bowl and brown, about 2 or 3 minutes per side. It does not need to be fully cooked through, in the same pan with pork add in theonion and leaks and continue to cook untill the onion and leak are tender and begin to brown, about 5 or 6 minutes., Then add the caraway, fennel and celery seeds, mustard, blk. pepper, orange zest and juice and the chicken broth. Bring to a boil, Cover and reduce heat to a simmer. cook untill the Pork is very tender, about 15 to 20 minutes.
2. When the Pork is tender, use a slotted spoon and remove it from the pan, place pork on a cutting surface, using 2 forks shred the meatto bite size chunks, then return the meat to the pan, add in the sweet potatoes,cabbage and celery, continue to simmer untill the vegetables are tender, then season with salt to your taste.
3. In a small bowl, stir togeather the yogurt, ketchup, and the relish. place a dollop of the mixture on top of the stew in the serving bowls. And if you like a sprinkl of fresh dill.