Pork With Juniper Berries Recipes

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BRAISED PORK WITH BEER & JUNIPER BERRIES



Braised Pork With Beer & Juniper Berries image

This recipe is posted by request I have not tried it but it sounds good! Be aware that Juniper berries are the flavoring used in Gin - the taste may not appeal to everyone

Provided by Bergy

Categories     Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 (2 lb) boneless pork roast
salt & pepper
1 bay leaf
2 tablespoons flour
2 cups carrots, peeled & chopped
1 cup celery, chopped
2 cups onions, sliced or 24 small white pearl onions
1 (12 ounce) bottle dark beer
2 cloves
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
10 juniper berries, crushed

Steps:

  • Brown the roast on all sides in a dutch oven in the heated olive oil, as you turn the roast season with salt& pepper.
  • Drain off any fat.
  • Sprinkle the veggies with the flour. (what about the onions?).
  • Add the veggies to the pot and the bay leaf.
  • Add the beer.
  • Bring to a boil.
  • Add cloves, thyme& juniper berries.
  • Cook covered for apprx 1 1/4 hours or until the meat is tender and apprx 160F in the center of the roast.
  • Remove the roast from the pot.
  • Skim off any fat.
  • Puree the sauce (if the sauce is soupy reduce it by cooking longer until there is apprx 1 cup before you puree it).
  • Slice the roast& serve with the onion sauce.

PORK WITH JUNIPER BERRIES



PORK WITH JUNIPER BERRIES image

Categories     Pork

Yield 4-6

Number Of Ingredients 20

Potatoes:
1/3 c. olive oil
1 lb. russet potatoes, peeled, cut into 1" pcs.
10 oz. green beans, trimmed
1 1/2 tbsp. minced sage
3 garlic cloves, minced
salt, pepper to taste
Pork:
3 tbsp. lard or olive oil
2 oz. guanciale or pancetta, minced
1 1-lb. pork tenderloin
salt and pepper
1 tbsp. juniper berries
4 sprigs rosemary
3 sprigs thyme
2 bay leaves
2 garlic cloves, minced
2 springs flowering fennel, optional
1 c. dry white wine
1 c. chicken stock

Steps:

  • Make the potatoes: Heat oil in 12" skillet over med-hi heat. Cook potatoes until golden, 10-12 minutes. Stir in green beans, sage, garlic, s&p. Reduce heat to medium; cook, covered, until potatoes are tender, 6-8 minutes. Transfer to a bowl; keep warm. Make pork: Wipe skillet clean and melt lard over med-hi heat. Cook guanciale until crisp. Transfer guanciale to plate. Season pork with s&p; cook, turning as needed, until browned, 8-10 minutes. Add juniper, rosemary, thyme, bay leaves, garlic,and fennel, if using.Cook 1-2 minutes. Add wine, cook, stirring and scraping up browned bits from bottom of skillet, until evaporated, 12-15 minutes. Add stock; boil. Reduce heat to medium; cook, slightly covered, until instant thermo reads 145. Let pork rest 5 minutes, then slice 1/2" in. thick. Simmer sauce until thickened, 10-12 minutes. Discard herbs and stir in reserved guanciale, salt and pepper; spoon over pork. Serve with potatoes and green beans.

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