Braised loin of pork with a delicately flavoured sour cream and caraway sauce, Geschmorte Schweinefleisch mit Kiimmel (geh-schmor-teh schvine-neh-flysh mitt koo-mell) is a superb dish for Sunday lunch or a dinner party. It may be served with roast potatoes and French beans.2 oz. butter
1 tablespoons vegetable oil
1 lb. boned, rolled loin of pork, larded and tied
2 large onions, chopped
1 tablespoon paprika
8 fl. oz. dry white wine
5 fl. oz. chicken stock
1 teaspoon salt
½ teaspoon black pepper
1 oz. beurre manie
8 fl. oz. sour cream
1 tablespoon chopped fresh chives
1 tablespoon caraway seeds
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a large, flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the pork and brown it on all sides. Remove the pork from the casserole and set it aside.
Add the onions to the casserole and fry
A delectable dish of braised with sour cream and caraway sauce, Geschmorte Schweinefleisch mit Kummel makes a really super meal. them, stirring occasionally, for 6 to 8 minutes, or until they are golden brown.
Remove the casserole from the heat and stir in the paprika. Add the wine and stock, stir well and return the casserole to the heat.
Add the salt and pepper and bring to the boil, stirring constantly. Return the pork to the casserole. Cover the casserole and transfer it to the oven.
Braise for about ½ hours, or until the pork is cooked and tender. Remove the casserole from the oven and transfer the pork to a warmed serving dish. Keep hot while you make the sauce.
Strain the braising juices into a small saucepan and bring to the boil over high heat. Boil rapidly for 3 to 4 minutes, or until the liquid has reduced by about one-quarter.
Reduce the heat to low and stir in the beurre manie, a small piece at a time. Continue stirring until the sauce has thickened. Stir in the sour cream, chives and caraway seeds. Heat gently for 3 to 4 minutes or until the sauce is hot, stirring occasionally. Remove the pan from the heat.
Pour the sauce into a warmed sauceboat and serve at once with the pork.