Summary

Ingredients

• 1 kg roast pork
• 1 medium onion (s)
• 1 medium carrot (s)
• 1 pointed pepper
• 1 clove garlic
• 1 piece (s) ginger root, approx. ccm
• 5 juniper berries
• 6 allspice
• 1 teaspoon, heaped mustard seeds
• 2 large bay leaves, or 4 small ones
• 0.5 teaspoon ½ chili powder
• 0.5 teaspoon ½ sugar
• 2 teaspoons salt
• 0.5 teaspoon ½ pepper
• 1 dash sunflower oil
• 500 ml water, hot, and more if required
• 2 teaspoons flour
• some cold water

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Instructions

1. Put the casserole on the stove and let it get hot.
2. Wash the meat in the wipe and pat dry, salt and pepper well. Put the oil in the hot pot. Put the meat in the hot oil and sear it on all sides.
3. In the meantime, clean the onion, carrot and pointed peppers and cut into cubes. When the meat is browned, add everything and also lightly brown over a medium heat.
4. Now deglaze with about 1/3 of the water, bring to the boil. Finely chop the clove of garlic (do not press, it makes it bitter), finely chop or grate the ginger. Now ginger, garlic, juniper berries, allspice, bay leaves and mustard seeds are added to the roast. Cover and simmer the roast for approx. 90 minutes over low to medium heat, turning every now and then and adding liquid. When the cooking time is over, remove the roast and cover it on a preheated plate.
5. Meanwhile, prepare the binding with flour and a little water. To do this, first add just a few drops of water to the flour and make a porridge. when the mixture is smooth, add enough water to make it slightly thick. Before thickening the sauce, add the chilli and a pinch of sugar and season to taste. The dish should taste round but not sweet. If necessary, add more water. When seasoning, keep in mind that the binding still takes away the flavor. Now strain the vegetables and drape them on the plate (do not throw them away, because they taste extremely tasty).
6. Finally the sauce is bound. Just add the binding little by little and cook until the sauce has the consistency you like yourself. Cook for a few more minutes so that the flour taste is lost.
7. As a side dish are e.g., boiled potatoes or dumplings and sauerkraut or carrot and pea vegetables.
8. Tip:
9. Instead of hot water, you could also use broth for brewing, but the dish itself is very aromatic and the broth would rather distort the excellent taste. The binding can also be achieved with 1 / 8l cream or 100g butter, but then do not boil again!