Chef John's Irish Pork Stew

Ingredients

• boneless pork shoulder (1134 grams)
• salt (0 )
• ground black pepper (0 )
• vegetable oil (15 ml)
• butter (15 grams)
• onion (1 )
• garlic (2 )
• all-purpose flour (8 grams)
• bay leaf (1 )
• caraway seed (0.75 teaspoon)
• dark beer (355 ml)
• chicken broth (480 ml)
• carrots (3 )
• celery (2 stalks)
• flat-leaf parsley (15 grams)
• balsamic vinegar (45 ml)
• Brussels sprouts (12 )
• mashed potatoes (720 grams)
• flat-leaf parsley (5 grams)

Instructions

1. Season pork with salt and black pepper.
2. Heat oil in a large 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.
3. Melt butter in the same pot over medium heat. Cook and stir onion in hot butter with a pinch of salt until onion is softened and translucent, 7 to 10 minutes. Add garlic; sauté until fragrant, about 30 seconds.
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 in beer. Cook and stir until thickened, 1 to 3 minutes.
5. Stir browned pork, broth, carrots, and celery into beer mixture; bring to a 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.
6. Meanwhile, bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water until almost tender, about 5 minutes. Drain.
7. Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper.
8. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 401
• fat: 19 g
• sats: 7 g
• carbs: 33 g
• fibre: 5 g
• protein: 20 g
• salt: 769 g