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1
In a 4-quart casserole, heat the lard until a light haze forms over it.
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2
Add the pork and over high heat brown it on all sides.
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3
About 10 to 15 minutes.
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4
Remove and set aside.
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5
Preheat oven to 350F (180C).
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6
Pour off all but a thin film of the fat and add the onions.
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7
Cook them about 8 minutes over medium heat or until they are lightly colored.
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8
Add the carrots and cook 2 to 3 minutes longer.
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9
Off the heat, stir in the paprika.
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10
Continue to stir until the vegetables are coated.
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11
Pour in the stock and bring it to a boil, stirring in any brown bits that cling to the bottom and sides of the pan.
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12
Return the pork to the pan, fat side up, salt and pepper it, and bring the liquid to a boil again.
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13
Cover tightly and braise the pork in the middle of the oven for 1 1/2 hours, or until thoroughly cooked and tender.
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14
Baste it occasionally with pan juices.
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15
Transfer the pork to a heated platter.
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16
Pour the contents of the pan into a sieve set over a saucepan, pressing down hard on the vegetables before discarding them.
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17
Skim off as much of the surface fat from the pan liquid as possible and bring the sauce to a simmer on the stove.
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18
With a wire wisk, beat the flour and sour cream together in a bowl, then beat the mixture into the pan.
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19
Bring the sauce to a simmer once more and add the parsley, capers and caraway seeds.
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20
Taste for seasoning.
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21
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.
