Summary

Ingredients

• 1 kg pork neck (forelock)
• 2 medium onion (s)
• 1 tablespoon sugar
• 2 tablespoon ketchup
• 5 juniper berries, pressed down
• 2 cloves garlic)
• 1 sprig (s) thyme
• 1 sprig rosemary
• 500 ml red wine
• 200 ml vegetable stock
• 8 medium potato (s)
• 1 tablespoon cranberries
• salt and pepper

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Instructions

1. Cut the pork head into approx. 2.5 cm thick slices and turn in flour.
2. Sear both sides in a pan with oil. Season the meat and place in an ovenproof casserole. Cut the onion into small pieces, sweat in the roast until golden, add the sugar and roast. Add the pressed juniper berries and garlic as well as the ketchup, thyme and rosemary sprigs and deglaze with red wine. Let something reduce. Season with salt and pour in the broth. Pour the hot sauce over the schnitzel.
3. Braise in the oven preheated to 180 ° C top / bottom heat for approx. 1.5 - 2 hours on the middle shelf.
4. Halfway through the cooking time, add the potatoes cut as thick as a finger and cook at the same time. Stir in the cranberries and, if necessary, thicken the juice with a little starch.