Summary

Ingredients

• 1 kg roast pork
• 0.5 liter ½ beer
• 1 tablespoon syrup
• 2 tablespoon vinegar
• 2 onions)
• 2 bay leaves
• salt
• Prune (s), dried
• 2 tablespoon cornstarch
• raisins
• some pepper-grains
• some allspice-grains
• Fat for frying

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Instructions

1. Mix the syrup, vinegar, and beer to create a marinade.
2. Salt the pork and rub with freshly ground pepper. Heat the fat in a roasting pan over medium-high heat and brown the pork for 8-10 minutes on all sides. Pour the marinade into the pan to deglaze, then add the bay leaves, 2 onions coarsely chopped, dried prunes, raisins, pepper-grains, and allspice-grains.
3. Cover the pot and braise in the oven at 250°C (482°F) for about 2 hours, until the pork reaches an internal temperature of 63°C (145°F).
4. Mix the cornstarch with a little of the braising liquid to create a slurry, then stir it into the sauce over medium heat for 2-3 minutes until thickened.
5. Serve with potato dumplings and red cabbage.