Serves 4
2½ lbs (1 kg), pork
2 onions, finely chopped
10 juniper berries, crushed
1 large garlic cloves, chopped
For the brine
4¼ cups (1L) water
2 Tbsps salt (or to taste)
Optional, as much salt peter as fits on the tip of a knife
- Rub the meat with the chopped onion, garlic and juniper berries, then push into a [tight-fitting] container and pour the cold brine (that has previously been brought to a boil and then let cool again), with or without saltpeter, over the meat.
- Press down with a board and weight it with a rock.
- The meat has to remain in the brine for three weeks, during which time it must be turned frequently.
- At the end of the three weeks, remove the meat from the crock, briefly rinse it off.
- Roast at 390 degrees F in hot lard, along with the chopped onion, garlic and yellow turnip, until crispy, about 1½ hours.
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