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Brown salt pork cubes until crisp in large skillet. Lift out to small bowl and reserve.
Sprinkle meat with salt and pepper and brown in hot fat over medium heat. Transfer browned meat to 2-quart baking dish or casserole.
To fat remaining in skillet (add 3 T. butter if necessary), add the onions and cook gently until golden. Add garlic and cook for 2-3 more minutes.
Stir in flour, blending well with onions and garlic and cook for 2-3 minutes. Gradually stir in beer, then broth, stirring constantly over medium heat.
Add bay leaf, thyme, and sugar, turn heat to high, and bring to boil. Then turn down heat immediately and simmer sauce for 5 minutes.
Pour sauce over meat in casserole, cover casserole, and bake at 375°F. for 1 ½ hours, or until meat is tender.
Stir in vinegar and sprinkle stew with parsley and browned salt pork. Serve over noodles, rice, or boiled potatoes.