This Week in Food: German Style Pork Stew

I am playing catch up, yet again.  I seem either too busy or too in need of mindless do-nothing time.  All this week leading up to Thanksgiving, I will be publishing a few recipes that you could use for the big day.  I really don't expect many of you to actually use these, as our holidays are so steeped in tradition that even I get a tad hostile when people suggest that changes are made to the menu.  These days, I'm all about the change, though, so I'll be altering what goes on our table.  Gone will be the crescent rolls and much of the butter that was used too nonchalantly in the past.  Two new style recipes will be posted between now and Tuesday and will hopefully be enjoyed by the small group in my dining room this week.  They will be the Brown Rice Sage Stuffing and Celery Root Mashed Potatoes.

Tonight it's more about the anti-Thanksgiving dinner.  This would be a great recipe for this coming Saturday, when the mere thought of eating another bite of turkey makes you want to run screaming into the streets.  Let's call this German Style Pork Stew.  It's guiltless comfort food at it's best.  This one pot dish could be made in a slow cooker, but I like browning off the meat and deglazing the pot with beer to grab as much of that flavor-bomb fond that is left behind in the process.  It's ready in about two hours but there is only twenty minutes of active time.  To me, the pork takes on a flavor and texture reminiscent of a veal stew.  I don't eat, or condone eating veal anymore, but I will say that I like it.  Getting veal taste and texture from pork is an extra bonus, both flavor and budget-wise.  Ladies and gentlemen, I bring you German Style Pork Stew.

German Style Pork Stew
serves 8

Ingredients

• 2 lbs. Boneless Sirloin Pork Roast (such as Kirkland brand), cut into 1" cubes
• 3 Tbs all purpose flour
• 1/2 tsp paprika
• 1/2 tsp garlic salt
• 1/4 tsp onion powder
• 1/4 tsp fresh ground pepper
• 3 Tbs extra virgin olive oil, divided
• 1 large sweet onion, sliced
• 2 carrots, sliced into 1/4" pieces
• 2 stalks celery, sliced into 1/4" pieces
• 3 cloves garlic, minced
• 1 tsp salt
• 1 12 oz. dark beer, such as O'Doul's Amber or Sam Adams Winter Lager
• 1 cup water
• 1 27 oz. can of sauerkraut, drained, but not rinsed
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 Tbs whole grain Dijon Mustard 
• 1 Tbs caraway seeds (optional)
• 2 medium Yukon Gold potatoes, cut into 1" cubes
• 2 cups kabocha or butternut squash, cut into 1" cubes
• 2 Granny Smith Apples, skin on, cut into 1" cubes

Method

• Preheat your oven to 350 degrees.
• Rinse and completely dry your pork roast, then cut it into 1" cubes.
• Combine in a zip top bag, your pork cubes and flour through pepper, shaking to combine thoroughly.
• In a 5 quart or large dutch oven or large lidded pot, over medium-high heat, brown your pork in 3 batches, using 1 Tbs of EVOO for each.  Set pork aside.
• In the same pot, sweat your onions, carrots, celery, and garlic with the tsp of salt, until the onions are tender.  Scrape the bottom of the pot with a wooden spoon as you cook these.
• Turn the heat to high and add the beer and water.  Scrape up the brown bits at the bottom.  For a more pungent sauerkraut flavor, sub the water with the sauerkraut liquid
• Add your pork, sauerkraut, caraway, rosemary, thyme, bay leaves and mustard to the covered pot, stir to combine and place in the oven for 1 hour.
• Gently stir in your potatoes and half the apples and cook for 10 minutes.
• Gently stir in your kabocha and remaining apples and cook for an additional 25 minutes.
• Remove from the oven when the potatoes and fork tender.
• Remove the sprigs of herbs and bay leaves, adjust seasoning and gently stir to mix in whatever herbs came from the sprigs Rest uncovered for 10 minutes before serving.  

The sauce is a nice silky yellowish color and is naturally thickened from the reduced apples, flour from the pork and the kabocha.  This recipe is only around 335-345 calories per serving (depending on the beer), has 12.7g fat and 6.9g fiber.  Great numbers for such belly warming goodness.

Cya next time,
Mike