John Myers
Ingredients for 4 servings:
- 1 kg pork neck (shoulder)
- 2 m.-sized onion(s)
- 1 tbsp sugar
- 2 tbsp ketchup
- 5 juniper berries, crushed
- 2 garlic cloves
- 1 sprig(s) of thyme
- 1 rosemary sprig(s)
- 500 ml red wine
- 200 ml vegetable stock
- 8 m.-sized potatoes
- 1 tbsp cranberries
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes
spicy braised dish
Cut the pork chop into approximately 2.5 cm thick slices and coat in flour. Sear on both sides in a pan with oil. Season the meat and place it in an ovenproof casserole dish. Finely chop the onion and sauté it in the pan juices until golden brown. Add the sugar and roast it thoroughly. Add the crushed juniper berries and garlic, along with the ketchup, thyme, and rosemary sprigs, and deglaze with red wine. Allow to reduce slightly. Season with salt and pour in the stock. Pour the hot sauce over the schnitzels. Braise in an oven preheated to 180°C (top/bottom heat) for approximately 1.5–2 hours on the middle rack. Halfway through cooking, add finger-thickly sliced potatoes and continue cooking. Stir in the cranberries and, if necessary, thicken the juices with a little starch.
Facebook Comments