Pork Leg with Caraway Glace

Season the meat with salt, cumin and crushed garlic cloves, chop the onion. Heat the oil and fry the meat in it. Remove the meat and fry the chopped onion in the roast residue, extinguish with vinegar, add the meat repeatedly and pour in half of the soup. Cover and cook in the oven until soft. Remove the meat from the pan, thicken the broth with flour and add the rest of the soup. Cook again for about 5 minutes and drain.

Divide meat into portions and serve with sauce.

Serve with red cabbage, fried potatoes or dumplings.

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