Ingredients :
- 450-500 g (1 lb) pork roast - I used shoulder
- ********
- MARINADE:
- 1 carrot
- 1/3 stalk celery
- 1 small onion
- 1 handful fresh parsley
- 5 juniper berries
- 5 peppercorns
- 1 bay leaf
- 250 ml (1 cup) red wine
- 180 ml (3/4 cup) vinegar
- ********
- GRAVY:
- 1 Tbsp butter
- 1 Tbsp flour
- 1 cup marinade liquid set asided after cooking
- to taste salt & pepper
Method :
- Roughly chop onions, carrots and celery. Put in pot with parsley, juniper berries, peppercorns and bay leaf.
- Add wine and vinegar to pot. Bring to a boil, turn heat to low and cover with lid. Simmer for 5 minutes.
- Let the marinade cool completely before using with meat.
- After the marinade cools, put the pork and marinade in a container so the pork is fully submerged.
- Marinate for 5-6 days and in the fridge. Turn the pork every day or two to ensure it"s evenly soaked.
- Remove meat from marinade and dry off with paper towels. Sprinkle with salt and pepper.
- Melt butter or heat oil on high in a heavy pot. Brown meat on all sides.
- Pour in the marinade liquid along with the veggies and spices.
- Bring to boil, then turn to low heat. Cover and simmer for 45 minutes.
- After 45-60 minutes, remove the pork to a plate. Strain the vegetables and spices out of the cooking liquid (Keep the liquid! You can toss out the veggies). Set aside 1 cup of the cooking liquid for making the sauce. Return the rest of the cooking liquid and pork to pot for now.
- To make the sauce: Melt butter and add 1 tbsp butter in a separate sauce pan. Mix together and sauté until golden in color.
- Add 1 cup of the cooking to the flour and butter mixture. Bring to a simmer and cook, stirring often until reduced into a smooth sauce.
- Here is my sauce after reducing.
- Pour the finished sauce back into the pot. Cook for an additional 15 minutes on low heat. Add salt & pepper to taste.
- Slice the pork on a plate and keep the sauce aside for pouring on top when serving.
- Serve with spätzle (I have a recipe in my profile if you want), potato dumplings (kartoffelknödel) or bread dumplings (semmelknödel - I have a recipe for this too). Pour sauce over to taste. Also often served with red cabbage.
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