Ingredients
- 100 g onions
- 100 g carrots
- 100 g knob celery
- 100 g leek
- 1 bay leaf
- 3 cloves
- 1 kg pork chop in one piece (boneless)
- 5 juniper berries
- 5 peppercorns
- 100 ml herb vinegar
- salt, pepper
- 200 ml apple juice
- 150 ml cream
- cornstarch, as desired
Preparation
1. Peel and dice the onions, carrots, and knob celery. Clean the leek, halve lengthwise and cut into slices. Poke the cloves through the bay leaf.
2. Put the meat with onions, vegetables, spices, bay leaf and herb vinegar in a freezer bag. Close or vacuum seal the bag so that there is as little air as possible and marinate in the fridge overnight.
3. Remove the meat from the marinade and dap dry with paper towel. Let the vegetables drain and collect the marinade.
4. Heat the pot on highest level up to the roasting window, switch to a low level and roast the meat on all sides.
5. Season with salt and pepper, add vegetables, marinade and apple juice. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 90 minutes.
6. Remove meat and keep warm. Pass the sauce through a sieve, round off with cream. Stir the cornstarch together with a little water first and thicken the sauce as desired and season to taste.
7. Carve the meat into slices and serve with the sauce.
This recipe has been tested and approved by AMC.
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