The day before cooking put the meat into a large bowl. Add the peppercorns, sage, rosemary and bay leaves and cover with beer and mix well. Cover and place into the fridge to marinate for 12 hours.
When ready to start cooking the following day, heat 30g of the butter and olive oil in a large flameproof casserole pan. Drain the meat (keeping the marinade to one side) and cook in the casserole pan until it starts to brown. Stir the meat to ensure even browning on all sides.
Add salt, pepper and the chopped garlic. Pour over the marinade and bring to a simmer. Cover and cook for 1 hour over a low heat.
Near the end of this time, in another pan, add the sugar to a little water and heat until it starts to caramelize. Pour the caramel into the casserole pan and mix together well. Cover and continue to cook for a further 50 minutes over a very low heat until the pork is tender and the sauce is reduced. Stir the casserole regularly.
Meanwhile peel the onions (or shallots) and carrots.
In a pan heat remaining 50g of butter until its spitting. Add 150ml water, and a teaspoonful of sugar and cook the onions/shallots and carrots over a low heat for 20 minutes whilst stirring regularly.
Stir the onions and carrots into the casserole dish with the meat. Remove from the heat and pour into a serving dish. Garnish with a sprig of sage and serve with ale and crusty brown bread.
*This dish is very indulgent, so shouldn't be eaten too often. But it's perfect for those special occasions!