in Austria

Braised pork schnitzel in onion and red wine sauce

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Ingredients for 4 servings:

  • 1 ½ kg pork neck (pork neck), boned
  • 3 large onions, red
  • 3 cloves garlic
  • 1 liter red wine
  • 1 sprig(s) rosemary
  • 1 sprig(s) of thyme
  • 8 juniper berries
  • 2 tbsp ketchup
  • 1 tbsp sugar
  • 1 pinch of salt
  • Flour
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 30 minutes

Preheat the oven to 180°C. Peel and coarsely chop the onion. Crush the juniper berries and garlic. Cut the pork shoulder into 2-3 cm thick slices and dust both sides with flour. Sear on both sides in a little oil in a heatproof dish. Remove from the oven, season with salt and pepper, and set aside. Sauté the onion in the pan juices. Add the sugar and fry briefly. Add the juniper berries, garlic cloves, ketchup, thyme, and rosemary, and deglaze with red wine. Bring to a boil and season with salt. Add the pork shoulder and braise, covered, in the oven for 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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