• 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

1. 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.
2. Add the remaining oil and sauté the onion and garlic for another 5 minutes, until softenend.
3. Stir in the carrots, mushrooms if used and cook for 5 minutes, then add the spices and bay leaf. Return the meat to the pan, stir in the beer and mix in the breadcrumbs.
4. Season and bring to the boil, stirring once or twice. Make sure the meat is pressed under the liquid, then partially cover and simmer very gently for about an hour.
5. Uncover, remove the bay leaf and cinnamon stick. Sprinkle with parsley to serve.

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