German Braised Pork

Carroway seed (3 tsp ground)
Garlic Powder (1 tsp)
Paprika (Hot 1 tsp)
Black Pepper (1 tsp ground)
Salt (1 tsp)

Put in small dish and mix well.

Pork (2 kg shoulder, boned)

Remove skin and reserve.
Cut into 2cm thick slices.
Rub each slice with some of the spice mixture and place in casserole.
Place skin on top of meat, skin side up.
Sprinkle over any remaining spice mixture.

White wine (100 ml dry)

Add.
Leave to marinade for 4 hours, preferably overnight.

Oven

Pre-heat to 150°C.
Cover casserole tightly. Place in oven.
After 2 hours remove from oven.
Increase heat to 220°C.
Remove meat and reserve.
Pour all liquid contents into a small pan.

Sauerkraut (200g)

Place in bottom of casserole.
Replace meat with the skin on the top, skin side up.
Return pork uncovered to oven for a further one hour.

Put small pan with juices on moderate heat.
Reduce to half quantity.

Sour Cream (150 ml)

Add and stir.
Keep warm whilst pork cooks.