2 lb Boneless Pork, cubed All-Purpose Flour Salt Pepper 2 tb Oil 4 Onions, sliced 1 Clove Garlic, minced 1/4 c Parsley, chopped 1 t Caraway seed 14 1/2 oz Chicken Stock 12 oz Beer 2 tb Red Wine Vinegar 1 tb Brown Sugar 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 1/4 hours, or until pork is very tender. Stir occasionally. Serving Suggestion: Serve with buttered noodles, rye bread, and cabbage slaw. Source: Pork, the Other White Meat