Smoked pork roast with sweet sauce

Ingredients for 4 servings:

• 800 g boneless smoked pork, cured
• 1 tbsp lard
• ¼ liter of water
• 1 tbsp clarified butter
• ¼ liter meat broth
• 1 tbsp grenadine
• 2 cl port wine (tawny)
• 1 tsp syrup (maple syrup)
• 5 juniper berries
• 1 bay leaf
• 500 g sauerkraut
• 1 tbsp lard
• ½ onion(s)
• 1 tbsp beet syrup
• 5 juniper berries
• 2 bay leaves
• 1 apple
• 1 potato(s), raw, small
• ½ onion(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Soak the roast in water for half an hour, then pat dry. Grease the bottom of the meat pot with the lard, add the water, add the roast, and bake in an uncovered pot at 225°C on the middle rack (or second from the bottom if using four racks) in a preheated oven for 45 minutes, basting frequently. In the meantime, prepare the sauerkraut. Dice the onion, fry in the lard until golden brown, add the beet syrup, fry briefly, add the squeezed sauerkraut, stir well, and deglaze with the water. Add the spices and apple, and simmer over low heat. After ten minutes, grate the potatoes into the sauerkraut, adding a little more white wine (or water) if desired, and simmer until tender. Peel the potatoes and steam them in the steamer. Remove the meat from the pot, keep warm, add the diced onion to the stock, and let the stock reduce. Add the clarified butter, brown the flour, and deglaze with the meat broth. Add all the remaining ingredients except the port wine, simmer for 5 minutes, remove from the heat, and add the port wine. Slice the meat, serve with the potatoes and sauerkraut, and garnish with the sauce.