1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. black pepper
2 lbs. boneless shoulder pork or sirloin cut into 1/2 inch cubes
1/4 c. vegetable oil
4 lg. onions, peeled and sliced 1/2 inch thick
1 clove garlic, minced
1/4 c. chopped fresh parsley
1 tsp. caraway seed
1 bay leaf
10 1/2 oz. can chicken broth
1 1/2 c. water
2 tbsp. red vinegar
1 tbsp. brown sugar

Combine flour, salt and pepper. Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven. Brown meat over medium-high heat. Add onions and garlic. Cook and stir five minutes. Pour off drippings, stir in remaining ingredients. Bring to a boil. Cover. Cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender. Stir occasionally. Makes 8 servings.