Cubed Pork Roast

Ingredients

• 1 kg pork shoulder
• 1 tsp juniper berries
• 1 tsp cumin seeds
• Salt
• pepper (ground)
• 2 onions
• 2 carrots
• 200 g knollensellerie
• vegetable oil (for the roasting pan)
• coarse Sea salt
• 400 g kale
• 400 g savoy cabbage
• 1 onion
• 1 tbsp butter
• 100 ml Vegetable broth
• 150 ml Heavy Cream
• Salt
• white pepper
• a pinch freshly grated nutmeg
• 1 tsp fresh horseradish

Instructions

1. 1.

   Preheat oven to 180°C fan.

2. 2.

   Rinse the meat and pat dry. Roughly crush juniper berries with cumin in a mortar, mix with salt and pepper, and rub all over the roast. Peel onions, carrots, and celery; cut into large pieces. Arrange vegetables in an oiled roasting tin. Place the meat on top (fat side up) and cook in oven for about 2.5 hours. After ~30 minutes add a little water, re‑add as needed, and baste regularly with pan juices. During the last ~15 minutes turn on the grill, stop basting to allow crust formation.

3. 3.

   Meanwhile wash kale and cut leaves from stems. Separate savoy cabbage leaves from the head, trim tough edges, and rinse. Slice both cabbages into strips. Dice onion finely. Melt butter in a pan, sauté onion until translucent. Add both cabbages, stir briefly. Pour in broth and cream; simmer gently for ~15 minutes. Season with salt, pepper, nutmeg, and horseradish.

4. 4.

   Degrease the sauce from the roast as desired (strain if preferred) and season. Remove finished roast, let cool slightly, loosen crust from meat, set aside. Trim any fat layer if needed. Cut meat into bite‑sized pieces and season with sea salt.

5. 5.

   Arrange some vegetables on plates, top with meat. Slice crust into pieces and place on top.