I’ve been on a German kick lately, so I definitely felt I should share it with everyone, and post a German recipe. This pork recipe is outside the box a little, I myself made it for the first time. As you cook this, please keep in mind that most Europeans cook with less salt than Americans, so please do adjust it to your liking!

Braised Pork With Horseradish Sauce

2 pounds of pork belly or pork shoulder, cut into 4 pieces
5 garlic cloves, minced
4 Bay leaves
1/2 tsp fresh thyme leaves
Canola oil
1 celery stick, diced
3 carrots, diced
3 onions, sliced
1/2 cup brown sugar
3 cups red wine
4 cups chicken stock
1 cup sour cream
2 tbsp horseradish
1/3 cup cornstarch
salt and pepper

Marinate the pork in garlic, salt, pepper, bay leaves and thyme for 8 - 12 hours. When you're ready to cook, preheat the oven to 300 degrees. Heat some oil and brown the pork on all sides in a Dutch Oven. Reduce the heat to medium, add celery, carrots, onions, brown sugar and saute, letting the vegetables and pork caramelize, for about 10 minutes.
Add red wine and simmer for 10 minutes. Add chicken stock and cover with aluminum foil. transfer the Dutch Oven to the oven and roast for 2 hours. Strain liquid from the pot into a sauce pan.
Add a touch of water to the cornstarch and make a slurry. Add to the liquid little by little to achieve desired thickness. At this point be sure to taste test and add salt and pepper to  your liking to the gravy.
The pork should be easy to tear into bitesize pieces at this point. Stir together the sour cream and the horseradish, and add a pinch of salt. Serve over potatoes, any kind you like. Serve the horseradish sauce on the side or directly on the dish. Garnish with thyme leaves if you like.Bon Apetit!
Picture