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Juniper Berry Pork with Glazed Onions
30 g Butter
2 T Oil
1 1/2 kg Diced pork
1 md (120g) carrot, sliced
1 md (150g) onion, chopped
1 Clove garlic, crushed
1 t Dried juniper berries, crushed
1 1/2 T Paprika
2 T Plain flour
2/3 c Port
1/3 c Tomato puree
2 Bay leaves
2 Sprigs fresh thyme
2 Sprigs fresh parsley
3 c Chicken stock
1/2 c Raisins
1/2 c Port
30 g Butter
3 md (450g) red Spanish onions, sliced
2 t Sugar
Heat butter and oil in pan, cook pork in batches until browned all over; transfer pork to ovenproof dish (8 cup capacity).
Drain excess liquid from pan, reserving 1 tablespoon liquid in pan. Add carrot, onion, garlic and berries to pan, cook, stirring, until onion is soft. Add paprika and flour, cook, stirring, until combined.
Remove from heat, gradually stir in port, puree, herbs and stock, stir over heat until mixture boils and thickens slightly; pour over pork in dish. Bake, covered in moderate oven about 1 hour or until pork is tender; discard herbs; cool.
Cover dish, refrigerate several hours or overnight. Skim fat from pork mixture, transfer mixture to pan, stir over heat until hot. Serve topped with glazed onions.
Glazed Onions: Combine raisins and port in bowl, cover, stand 3 hours or overnight.
Heat butter in pan, add onions and sugar, cook covered over low heat about 45 mins or until onions are lightly browned and very soft. Add undrained raisin mixture, stir until bubbling.