Cut 3 1/3 lb pork into 2.5 cm cubes, then fry in 6 3/4 floz oil with 9 oz chopped onion and 2 chopped cloves of garlic. Stir in 1 tsp caraway seeds, 7 oz diced tomato flesh, 8 juniper berries and 1 tsp sugar.

Moisten with 2 pint brown stock, add 1.1 lb sauerkraut, cover with a lid and cook in the oven at 180°C for 1 hour.