Chef John's Irish Pork Stew
This Irish pork stew is a variation of corned beef and cabbage. And in case you didn't know, corned beef and cabbage is not typically eaten on St. Patrick's Day in Ireland.
boneless pork shoulder, cut into 2-inch cubes
1
(2 ½ pound)
salt and ground black pepper to taste
vegetable oil
1
tablespoon
butter
1
tablespoon
onion, chopped
1
large
garlic, minced
2
cloves
all-purpose flour
1
tablespoon
bay leaf
1
caraway seed
¾
teaspoon
dark beer (such as Guinness)
1
(12 fluid ounce) bottle
chicken broth
2
cups
carrots, cut into 1-inch pieces
3
celery, cut into 1-inch pieces
2
stalks
chopped fresh flat-leaf parsley
¼
cup
balsamic vinegar
3
tablespoons
Brussels sprouts, halved
12
mashed potatoes, or as needed
3
cups
chopped fresh flat-leaf parsley, for garnish
1
teaspoon
 Season pork with salt and black pepper.
  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.
  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.
  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.
  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.
  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.
  Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper.
  Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley.
