Roast Smoked Pork in Red Wine Sauce

Cut the chestnuts crosswise with a sharp knife and bake in the oven for 20 minutes, then remove the skin and let the chestnuts cool down.

Fry the smoked pork with the peeled and diced onions and the juniper berries, allspice grains and bay leaves in a little fat. Pour in a little broth, add the dried herbs and bring to a boil and whenever the cooking liquid has boiled down, pour red wine over the whole thing until the meat is soft, now release the bone and cut the meat into slices, pass the sauce through a sieve and thicken with a little dark sauce thickener.

Now roughly chop the chestnuts, toast them in a little fat and add them to the sauce. Serve with dumplings and red cabbage.