600 g (1 lb 5 oz) braising pork, e.g. lean shoulder, cubed 2 tablespoons rapeseed oil 1 large onion, sliced 2 garlic cloves, crushed 2 carrots, cut into chunky sticks 125 g (4 ½ oz) brown button mushrooms, sliced (optional) ¼ teaspoon ground allspice 1 large bay leaf 1 small cinnamon stick 500 ml bottle dark Bavarian wheat beer 75 g (2 ¾ oz) fresh rye bread made into crumbs sea salt and freshly ground black pepper chopped fresh parsley, to serve In a large heavy-based saucepan, brown the pork in half the oil for about 5 minutes until nicely browned. Remove with a slotted spoon. Add the remaining oil and sauté the onion and garlic for another 5 minutes, until softenend. ... >> more