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Braised Pork Roast With Paprika, Capers And Caraway
(Geschmorter Schweinsbraten Mit Kapern)
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| What You Need: |
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4 tablespoons lard
A 3-pound boneless loin of pork (about 5 pounds with bone in)
¾ cup finely chopped onions
¾ cup diced carrots (½-inch chunks)
1 teaspoon sweet Hungarian paprika
1 cup chicken or beef stock, fresh or canned
Salt
Freshly ground black pepper
2 tablespoons flour
1 cup sour cream
1 tablespoon finely chopped parsley
1 teaspoon capers, drained, dried and chopped
1 tablespoon caraway seeds
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| How To Cook: |
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1. In a 4-quart casserole, heat the lard until a light haze forms over it. Add the pork and, over high heat, turning it with a fork, brown it on all sides about 10 or 15 minutes altogether-then remove it and set it aside. Preheat the oven to 350°F.
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2. 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 or 3 minutes longer.
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3. 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.
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4. 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 1½ hours, or until thoroughly cooked and tender. Baste it occasionally with the pan juices.
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5. 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 top of the stove.
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6. With a wire whisk, 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.
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7. Carve the pork into ¼-to ½-inch slices and serve with some of the sauce poured over them and the rest passed separately in a sauceboat.
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