• 2 Tbs. plus 2 tsp. all purpose flour
• 1 lb. boneless pork sirloin, cut into 1/2 inch cubes
• 1 Tbs. vegetable oil
• 2 large onions, sliced 1/2 inch thick
• 1 clove garlic, crushed
• 2 Tbs. fresh parsley, chopped
• 1/2 tsp. caraway seeds
• 1/2 bay leaf
• 3/4 cup plus 2 Tbs. chicken stock
• 2/3 cup plus 1 Tbs. beer
• 1 Tbs. red wine vinegar
• 1-1/2 tsp. brown sugar, packed

Combine flour with salt and pepper to taste in a shallow dish. Dredge pork cubes to coat. Heat oil in a Dutch oven over medium high heat. Sauté pork until browned. Add onions and garlic. Cook 5 minutes, stirring. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Reduce heat to medium low. Cover and cook 1 to 1-1/4 hours or until meat is very tender. Stir occasionally.

Per serving: calories 292, fat 9.7g, 31% calories from fat, cholesterol 71mg, protein 28.4g, carbohydrates 19.5g, fiber 2.0g, sugar 10.7g, sodium 252mg, diet points 6.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.3, Fruit: 0.0, Bread: 0.2, Lean meat: 0.2, Fat: 1.8, Sugar: 0.1, Very lean meat protein: 3.4

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The recommended wines are: Gewürztraminer, Cabernet Sauvignon, or Burgundy.