Summary

Ingredients

• 1 kg pork (comb or shoulder)
• 1 large vegetable onion (s)
• 3 clove (s) garlic
• 1 chilli pepper (s)
• 1 pinch gingerbread spice
• 500 g lard (cracklin or onion lard)
• Meat broth
• 0.5 ½ lemon (s), juice from it
• 3 bay leaves
• 5 juniper berries
• 1 clove (s)
• 1 teaspoon marjoram, chopped
• 1 tablespoon parsley, chopped
• salt
• Cayenne pepper
• Rapeseed oil, for frying

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Instructions

1. Cut the pork into small cubes and fry in rapeseed oil in portions. Roughly chop the vegetable onion and garlic and sauté in the roast until translucent. Add the fried meat cubes again and deglaze with a little broth (just add enough broth until the meat is lightly covered). Press the juniper berries with the back of a knife, place in a spice bag with the bay leaves and clove, tie and add to the meat. Halve the chili pepper lengthways, remove the core, cut into small pieces and add. Add gingerbread spice, chopped marjoram, lemon juice, salt and cayenne pepper and simmer everything in a closed saucepan over low heat for about 1 1/2 hours until the meat is soft and can be easily mashed with a fork. Finally, remove the spice bag, mash everything while still hot with a fork, add the lard and let it melt in the still hot mixture. Add the parsley and stir everything well. Season again with lemon juice, salt and cayenne pepper and immediately fill into sealable containers.
2. The spread can also be frozen very well, appropriately portioned.