Moravian Sparrow

Cut the pork (a piece of shoulder with a layer of fat) into large chunks of 3-4 cm — the "little sparrows". Crush 5 cloves of garlic, mix with 1 tsp caraway seeds and salt to taste, and rub this mixture into the meat.

In an ovenproof dish or pot, melt 50 g of lard, sauté 2 diced onions until translucent (5 min), add the seasoned meat and brown on all sides until lightly crusted (7-10 min).

Pour in 200 ml of water, cover with a lid or foil, and roast in an oven preheated to 200°C for 40 minutes.

Remove the lid, stir the meat, spoon over its own juices, and roast for another 35-40 minutes uncovered, stirring 2-3 times, until the meat is browned and tender.

Meanwhile, prepare the cabbage: heat 2 tbsp of oil in a skillet, sauté the third onion, add 500 g of sauerkraut and 0.5 tsp caraway seeds, and stew covered for 20-25 minutes, stirring in 1 tsp sugar at the end and mixing well.

Remove the meat from the dish onto a plate. Stir 20 g of flour into the remaining juices, mix quickly, pour in the rest of the water (200 ml), and simmer on the stove for 10 minutes until you have a smooth gravy.

Return the meat to the gravy and heat through for 2-3 minutes. Serve the Moravian sparrow hot with stewed sauerkraut and potato or bread dumplings.