Pößneck juniper meat

Ingredients for 4 servings:

• 4 slices of pork neck (neck), 200 g each
• 4 large onions
• 1 m.-sized carrot(s)
• 400 ml red wine
• 250 ml sour cream
• 125 ml wine vinegar
• 2 tbsp flour
• 2 tbsp lard
• 2 tbsp margarine
• 12 juniper berries
• 2 bay leaves
• 4 carnations
• 2 garlic cloves
• 1 tsp, heaped sugar
• n. B. Salt
• n. B. peppercorns

Instructions

Working time approx. 20 minutes; Rest period approx. 4 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 days 1 hour 50 minutes

Rub the pork loin slices (do not pound!) on both sides with coarsely ground pepper and layer them in a bowl with onion slices, grated carrots, 12 crushed juniper berries, 4 cloves, two crumbled bay leaves, and the crushed garlic cloves. Mix the red wine and vinegar with the sugar, pour over the meat, and let everything marinate, covered, in the refrigerator for 4 days. Then drain well, season the marinated meat slices with salt, coat in flour, and fry in hot lard until crispy, turning frequently. Add the margarine and onion slices, sauté, gradually add a little strained wine marinade, and let the meat cook, covered. Whisk the sour cream with a little flour to thicken the sauce and bring back to a boil briefly. Serve with dumplings, sliced ​​dumplings, or parsley potatoes and coleslaw or a vegetable of your choice.