Ingredients
- 1 clove garlic
- 1 caraway seed
- 475 gr pork (boneless)
- 350 ml beer
- 400 ml chicken stock
- 30 ml wine vinegar (red)
- 30 ml oil
- 14 gr brown sugar
- 7 gr parsley
- 4 slices onions
Combine salt, pepper and flour. Dredge pork in flour mixture. Heat oil in deep skillet. rown pork; add onions and garlic; cook 5 minutes. Pour off any drippings. Stir in parsley, caraway seed, bay, stock, beer, vinegar and sugar. Cover and simmer for 1.25 hours, or until pork is very tender. Stir occasionally. Serving Suggestion: Serve with buttered noodles, rye bread, and cabbage slaw.
