First off, heat the olive oil in a medium saucepan and sauté the garlic and chili.
Add the onions and sauté for about a minute; add the water and brown sugar and cover to cook for another 5 minutes.
Season with salt and pepper, add the balsamic vinegar and remove from the heat.
Sprinkle the flour over the onions, stir and set aside.
n another saucepan, heat the olive oil until hot and brown the pieces of pork.
Deglaze the pan, by adding half of the can of beer to the pork; reduce the heat to medium and cover to cook for about 30 – 40 minutes. You can add more beer halfway through the cooking time if needed.
Add the caramelized onions to the pork stir through and heat it up slightly to cook the flour through.
If your sauce becomes too thick, a little water can be added to the pot until the right consistency is reached.