Roast pork in juniper-beer sauce

Ingredients for 4 servings:

• 1 kg pork neck
• 500 ml gravy
• 2 tbsp juniper berries
• 1 tbsp juniper needles
• 500 ml light beer
• 2 large onions
• Honey

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 days 1 hour 45 minutes

Peel and quarter the onions. Lightly crush the juniper berries and needles in a mortar and pestle and rub them all over the roast. Place them in a bowl or freezer bag and pour the beer over them. Seal tightly and marinate in the refrigerator for 2 days. Turn the meat occasionally. Remove the meat, drain well, and fry in butter until browned all over. Add the onions to the meat, fry, and coat with a little honey. Pour in the beer juices and meat juices and bring to a boil. Cover and braise in a preheated oven at 160°C for 75 minutes (basting with juices occasionally). Remove the lid and increase the oven temperature to 200°C. Lightly brush the roast with honey and return it to the oven for another 15 minutes. Then remove the roast and keep warm. Bring the meat juices to a boil with a butter dumpling (1 tbsp butter + 1 tbsp flour) and thicken. Carve the meat and serve with the sauce. We served it with spaetzle.