INGREDIENTS

INSTRUCTIONS

In a 4-quart casserole, heat the lard until a light haze forms over
it. Add the pork and over high heat brown it on all sides.  About 10
to 15 minutes. Remove and set aside. Preheat oven to 350. Pour off  all
but a thin film of the fat and add the onions.  Cook them about 8
minutes over medium heat or until they are lightly colored.  Add the
carrots and cook 2 to 3 minutes longer.  Off the heat, stir in the
paprika. Continue to stir until the vegetables are coated.  Pour in
the stock and bring it to a boil, stirring in any brown bits that
cling to the bottom and sides of the pan. Return the pork to the pan,
fat side up, salt and pepper it, and bring the liquid to a boil  again.
Cover tightly and braise the pork in the middle of the oven  for 1 1/2
hours, or until thoroughly cooked and tender. Baste it  occasionally
with pan juices. Transfer the pork to a heated platter.  Pour the
contents of the pan into a sieve set over a saucepan,  pressing down
hard on the vegetables before discarding them. Skim off  as much of the
surface fat from the pan liquid as possible and bring  the sauce to a
simmer on the stove. With a wire wisk, beat the flour  and sour cream
together in a bowl, then beat the mixture into the  pan. Bring the
sauce to a simmer once more and add the parsley,  capers and caraway
seeds. Taste for seasoning. Carve pork into 1/4 to  1/2 inch slices and
serve with some of the sauce poured over them and  the rest passed
separately in a sauce boat.

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Nutrition (calculated from recipe ingredients)
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Calories: 467
Calories From Fat: 216
Total Fat: 24.1g
Cholesterol: 174.4mg
Sodium: 240.8mg
Potassium: 1028.7mg
Carbohydrates: 7g
Fiber: 1.3g
Sugar: 2.6g
Protein: 52.5g