Braised Pork Roast With Paprika, Capers And Caraway

Directions

1. In a 4-qt casserole, heat the lard till a light haze forms over it. Add in the pork and over high heat brown it on all sides. About 10 to 15 min.
2. Remove and set aside. Preheat oven to 350. Pour off all but a thin film of the fat and add in the onions. Cook them about 8 min over medium heat or possibly till they are lightly colored. Add in the carrots and cook 2 to 3 min longer. Off the heat, stir in the paprika. Continue to stir till the vegetables are coated. Pour in the stock and bring it to a boil, stirring in any brown bits which 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 hrs, or possibly till 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 lowfat sour cream together in a bowl, then beat the mix into the pan. Bring the sauce to a simmer once more and add in the parsley, capers and caraway seeds. Taste for seasoning.
3. 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.