Preheat the oven to 150°C.
Season steaks with salt and pepper then coat lightly in flour.
Sear steaks in olive oil until golden and move to a casserole dish.
Toast caraway seeds in the pan for one minute before adding cider and stock.
Boil the liquid with the bay leaf and pour over the pork steaks.
Cover and braise in the oven for one hour until tender.
Remove steaks from liquid and reduce the liquor by half on high heat.
Whisk 14g of butter into the reduced sauce.
Mince beetroot, shallot, and garlic using a mincer or food processor.
Mix beetroot mixture in an ovenproof pan with peppercorns and 500ml stock.
Bring to a boil and bake covered in the oven for 40 minutes.
Uncover and reduce on the stovetop until the mixture is sticky.
Season with sugar and salt then stir in 25g of butter.
Serve pork topped with dill sour cream, pilau, and cider sauce.