Pork With Juniper Berries Recipes

Steps:

• For the pork belly: Combine the olive oil, juniper berries, rosemary, sage and thyme in a mixing bowl. Add the pork belly, cover, and let marinate in the refrigerator for at least 3 hours or up to 6 hours.
• Preheat the oven to 375 degrees F.
• Heat a heavy-bottomed pan over medium heat. Remove the belly from the marinade (reserve the marinade) and sprinkle liberally with salt and pepper. Coat the pan with the vegetable oil and carefully sear on both sides until well browned. Remove the belly and reserve.
• Add the celery, bay leaves, carrots, garlic, onions and reserved marinade into the pan and cook until the vegetables are lightly browned. Pour in the wine to deglaze, followed by the ginger beer, and then scrape the pan to release the browned bits. Add the stock and the belly, cover, and braise in the oven until fork tender, about 3 hours (time will vary depending on the size of the belly).
• For the grits: Combine the milk and stock in a pot. Bring to a boil, and then reduce to a simmer and slowly whisk in the grits. Simmer, stirring often, until tender, about 45 minutes. Stir in the butter, and season with salt and pepper.
• Remove the pork belly from the braising liquid. Strain the liquid through a fine mesh sieve into a saucepan. Skim all the fat from the surface, and then cook over medium-high heat until reduced by 40 percent.
• Before serving, gently reheat the pork belly in the jus. Serve over the grits and pour a little jus over. Toss the arugula with a little lemon juice and olive oil and place on top.
• This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.
• Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Add pork chops, cover, and chill in the refrigerator for 8 to 12 hours.
• Remove chops from the brine and pat dry. Discard brine.
• Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet.
• Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.
• Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.
• Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.
• Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.

Steps:

• Unroll the pork and lay it on a board, flesh-side up. Make incisions all over the meat with a sharp knife, then push the slivers of garlic into the incisions. Crush the salt, peppercorns, rosemary and juniper berries roughly using a pestle and mortar, then stir in the olive oil. Rub the seasoning mix into the pork, again on the flesh-side, pushing bits inside the incisions. Put in a dish, cover and chill overnight.
• The next day, remove the pork from the fridge and allow it to come to room temperature. Heat the oven to 220C/200C fan/gas 7. Roll the loin firmly, keeping as much of the seasoning inside as you can, then tie it at intervals with kitchen string. Put it skin-side up in a heavy roasting tin and season all over. Roast for 25 mins, then reduce the oven to 200C/180C fan/gas 6.
• Pull half the grapes from their stems, cut the rest of the bunch into sprigs, and add them all to the roasting tin with 250ml of the marsala. Continue roasting for 1 hr. Test the meat: the juices should run clear when the flesh is pierced to the centre with a metal skewer (or see tip, below). Remove the pork from the tin, along with the grapes that are on sprigs, and put them on a warmed serving platter. Cover and leave to rest for 15 mins.
• Set the roasting tin over a medium heat, add the remaining marsala and crush the loose grapes into the juices. Boil until you have a slightly syrupy mixture. Serve the pork with the marsala sauce and the sprigs of roasted grapes.

Steps:

• Combine the olive oil, juniper berries, garlic, clove and pepper in a food processor.
• Process until finely chopped.
• Put the pork in a dish large enough to hold it and rub the entire surface with the mixture.
• Lightly cover and let marinate in the fridge for 18 to 24 hours.
• Next day preheat oven to 325°F.
• Transfer the pork and marinade to a shallow roasting pan.
• Sprinkle the meat lightly with salt and set the bay leaf on top of the roast.
• Roast For 1 hour and 50 minutes or until internal temperature of 155°F.
• Baste the meat with the pan juices and the wine adding the wine in thirds: the first third goes over the pork after the first 30 minutes of cooking.
• Add another third after 20 minutes and another third is poured over the meat after 10 minutes.
• Add a little water if the pan juices threaten to burn.
• Once the meat is done cooking remove it and place on a platter and keep warm.
• Degrease the pan juices and keep them hot as well.
• If the pan juices are skimpy,set the pan over high heat and stir in the broth.
• Simmer the juices as you scrape up the brown bits.
• Taste for seasoning and keep warm.
• Thinly slice the pork and arrange it on a warm platter.
• moisten with pan juices and serve hot.

Steps:

• Brown the roast on all sides in a dutch oven in the heated olive oil, as you turn the roast season with salt& pepper.
• Drain off any fat.
• Sprinkle the veggies with the flour. (what about the onions?).
• Add the veggies to the pot and the bay leaf.
• Add the beer.
• Bring to a boil.
• Add cloves, thyme& juniper berries.
• Cook covered for apprx 1 1/4 hours or until the meat is tender and apprx 160F in the center of the roast.
• Remove the roast from the pot.
• Skim off any fat.
• Puree the sauce (if the sauce is soupy reduce it by cooking longer until there is apprx 1 cup before you puree it).
• Slice the roast& serve with the onion sauce.