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1
Roughly chop onions, carrots and celery.
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2
Put in pot with parsley, juniper berries, peppercorns and bay leaf.
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3
Add wine and vinegar to pot.
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4
Bring to a boil, turn heat to low and cover with lid.
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5
Simmer for 5 minutes.
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6
Let the marinade cool completely before using with meat.
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7
After the marinade cools, put the pork and marinade in a container so the pork is fully submerged.
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8
Marinate for 5-6 days and in the fridge.
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9
Turn the pork every day or two to ensure it's evenly soaked.
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10
Remove meat from marinade and dry off with paper towels.
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11
Sprinkle with salt and pepper.
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12
Melt butter or heat oil on high in a heavy pot.
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13
Brown meat on all sides.
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14
Pour in the marinade liquid along with the veggies and spices.
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15
Bring to boil, then turn to low heat.
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16
Cover and simmer for 45 minutes.
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17
After 45-60 minutes, remove the pork to a plate.
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18
Strain the vegetables and spices out of the cooking liquid (Keep the liquid!
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19
You can toss out the veggies).
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20
Set aside 1 cup of the cooking liquid for making the sauce.
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21
Return the rest of the cooking liquid and pork to pot for now.
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22
To make the sauce: Melt butter and add 1 tbsp butter in a separate sauce pan.
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23
Mix together and saute until golden in color.
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24
Add 1 cup of the cooking to the flour and butter mixture.
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25
Bring to a simmer and cook, stirring often until reduced into a smooth sauce.
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26
Here is my sauce after reducing.
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27
Pour the finished sauce back into the pot.
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28
Cook for an additional 15 minutes on low heat.
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29
Add salt & pepper to taste.
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30
Slice the pork on a plate and keep the sauce aside for pouring on top when serving.
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31
Serve with spatzle (I have a recipe in my profile if you want), potato dumplings (kartoffelknodel) or bread dumplings (semmelknodel - I have a recipe for this too).
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32
Pour sauce over to taste.
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33
Also often served with red cabbage.
