Ingredients:
1kg pork
2 onions, finely chopped
10 black peppercorns, lightly crushed
2 garlic cloves, chopped
1 l water
2 tbsp (approx.) salt
as much saltpeter as fits on the tip of a knife (optional)
1 onion, copped
6 garlic cloves, halved
1/2 swede (yellow turnip), peeled and chopped
Method:
Begin with the brine. Bring the water to a boil, add the salt and saltpetre (if using) then cook for 1 minute, take off the heat and set aside to cool completely.
Rub the meat with the onion, garlic and juniper berries then press into a tight-fitting, non-reactive, container and pour the cooled brine mixture over the top. Place a board on top to press everything down and weigh down with a brick or some large tins. Leave the meat in the brine for 3 weeks, turning each day for that period.
At the end of this time, remove the meat from the dish, rinse briefly under cold water then place in a roasting tin with some hot lard the onion, garlic and turnip. Set in an oven pre-heated to 190°C and roast for about 90 minutes, basting frequently, or until the meat is cooked through and the vegetables are crisp. Serve hot.
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