John Myers
Ingredients for 6 servings:
- 1 ½ kg pork neck, preferably not too fatty
- 50 g curing salt (possibly from the butcher)
- 4 pieces yellow beetroot
- 2 m.-sized onion(s),
- 2 bay leaves
- 1 tbsp peppercorns
- 700 ml wine, Dornfelder dry QbA or Kabinett
- 1 tsp juniper berries
- Water, as needed
Instructions
Working time approx. 30 minutes; Rest period approx. 6 days; Total time approx. 6 days 30 minutes
Roman pot dish from the Palatinate, suitable for Sundays and holidays
Place the Dornfelder and the curing salt dissolved in a little water in a sufficiently large bowl (with a lid). Halve the bay leaves and add them along with the peppercorns and juniper berries. Lightly pepper the washed meat, marinate it, and surround it with the cleaned and sliced yellow turnips and the roughly chopped onions. The meat must be covered in the liquid – add a little water if necessary. Refrigerate. After 3 days, turn the meat over, and then close the bowl and refrigerate it for another 3 days. Rinse the Roman pot with water. Place the onions and yellow turnips on the bottom, add the meat, arrange the remaining vegetables around it, and pour in about 1 cup of the wine from the bowl. Place in a cold oven and braise at 200°C for a good 1 hour. Carefully open the Roman pot and pour in about 1 large cup of the wine again. Replace the lid and return to the oven for another 30 minutes. Then, with the lid open, bake in the oven for another 30 minutes at 160°C (320°F) to develop a light crust. Transfer the meat to a platter and let it rest briefly. Briefly puree the broth with the vegetables (remove the bay leaves first)—this is enough to thicken the mixture. Season to taste. Depending on your taste, you can add a little sour or sweet cream. Slice the meat and serve the sauce either over the meat or on its own. This goes very well with potato dumplings (Hooriche Knepp!) or boiled potatoes.
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