Pumpkin beer appears in stores every year at the end of September, and then it seems to disappear faster then I can chill my glasses. I always end up spending several hours driving around the city, chasing bottles which have been snagged just before I arrive.
This year, when I finally located myself a few bottles, I wanted to do more than just drink it. A good pumpkin beer has a subtle spice to it with echoes of nutmeg, cloves, cinnamon and ginger. This pork is stewed to be just as delicately spicy. Don’t forget to read up on how to make a great stew and save yourself a bottle of pumpkin beer to drink with it.
Sweet and Spicy Fall Pork Stew Recipe(serves 4)
Preheat the oven to 300F. Pat the meat dry and season it. In a large skillet heat the frypan to medium and add a few tablespoons of vegetable oil. Brown the meat in batches and remove from the pan. Once all the meat is browned add the onions and saute until soft, add garlic and ginger and cook for another minute to soften. If there is no fat left in your pan add another tablespoon of oil and toss. Add flour and stir in, allow the flour and onion mixture to cook for 2 minutes then add enough of the beer to deglaze the pan and scrape all the delicious brown bits off of the bottom of the pan. Transfer to a dutch oven and add back in the meat and any juices along with the remaining beer and just enough water to cover along with cloves and nutmeg. Bring to a simmer, cover and transfer to the oven. Cook until the meat is fork tender, checking every hour and adding more liquid if it gets dry. Remove cinnamon an cloves before serving. Season and serve hot over mashed potatoes.