First class Italian dish, for four servings.
- 20 juniper berries
- 700g boned pork shoulder cut into pieces about 2.5cm thick, 5cm wide
- 1/3 cup extra virgin olive oil
- 2 tablespoons chopped onion (half a small, medium onion?)
- 1/2 cup dry white wine
- 2 tbsps good red wine vinegar
- 30g dry weight of porcini mushrooms soaked (water retained)
- 3 flat chopped up anchovy fillets
- 1/2 teaspoon fresh or 1/4 teaspoon dried marjoram
- 2 bay leaves, chopped if fresh, crumbled up if dry
- black pepper
Wrap juniper berries in a cloth and crush lightly with mallet etc. Unwrap and set aside.
Heat up oil to medium high heat and brown the meat, turning to brown deeply all sides; transfer to plate.
Add the onion and start to cook until deep gold, then return the meat to the pan. Add the wine and wine vinegar and simmer together about 30 secs, then add the mushrooms with their liquid, the anchovies, marjoram, bay leaves and crushed juniper berries.
Turn the heat down and cook at a very slow simmer, turn the ingredients over in the pan, add salt and pepper, turn again and then cover the pan tightly.
Cook for 1.5-2 hours until the meat is tender. When done transfer to plate with a slotted spoon and turn up the heat to reduce the sauce if too thin, spoon of excess fat if necessary. Pour over the pork.