Roast pork with juniper berry sauce

Name: Roast pork with juniper berry sauce
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Roast pork with rind from the leg; 10-12 Juniper berries; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 (approx. 150 g) Carrots; 150 g Celeriac; 1-2 Onions; 1/2 l Vegetable broth (instant); 750 g Potatoes; 2 packages (300 g each) frozen Brussels sprouts; 20 g clarified butter; 20 g Pine nuts; 20 g Butter or margarine; 7-10 Tbsp Parsley; 7-10 Tbsp Juniper berries

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Roast pork with rind from the leg
10-12 Juniper berries
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 (approx. 150 g) Carrots
150 g Celeriac
1-2 Onions
1/2 l Vegetable broth (instant)
750 g Potatoes
2 packages (300 g each) frozen Brussels sprouts
20 g clarified butter
20 g Pine nuts
20 g Butter or margarine
7-10 Tbsp Parsley
7-10 Tbsp Juniper berries

Directions

1
Wash the meat, dab dry and cut the rind with a sharp knife in a diamond shape. Coarsely chop juniper berries. Rub the meat with salt, pepper and half the juniper berries.
2
Place the roast and 1/2 cup of water in a fat pan. Roast in the preheated oven (electric: 200°C / gas: level 3) for about 13/4 hours. Clean, wash and cut carrots and celery into pieces.
3
Onions peel and cut into slices. After 45 minutes, spread the vegetables and remaining juniper berries around the roast and pour on about half of the stock and finish frying. If necessary, add some more stock at the end of the frying time.
4
Wash the potatoes and cook in boiling salted water for about 20 minutes. Drain potatoes, rinse with cold water and peel. Quarter potatoes lengthwise. Cook Brussels sprouts in 1/4 litre of boiling salted water for 10-12 minutes and drain.
5
Remove the roast from the fat pan and let it rest for about 10 minutes. Pour frying stock and vegetables into a bowl. Dissolve the roast with the remaining stock and pour in. Puree stock and vegetables, pour into a pot and bring to the boil.
6
Season to taste with salt and pepper. Heat clarified butter in a frying pan and fry the potatoes for 5-10 minutes, turning them until golden brown. Season with salt and pepper. Roast pine nuts in a pot, add fat and foam.
7
Swivel the Brussels sprouts in it and warm them up. Arrange meat, vegetables and potatoes on a plate. Pour some sauce over the meat and serve garnished with parsley. Add the rest of the sauce, sprinkled with juniper berries if desired.