(By Marita Joutjärvi & Helena Saine-Laitinen)
(Photo by Marica Salokangas)
1 kg pork neck-collar (If you can get Omega 3 pork, even better)
300 g carrots
250 g swede
150 g parsnip
150 g onion
100 g root celery
4 garlic cloves
5 dl beer
2–3 dl water
2 crumbled beef stock cubes
20 crushed juniper berries or whole black peppers
3 bay leaves
1 tablespoon brown sugar
2 teaspoons of salt
1 teaspoon coarsely ground black pepper
1 ground bird’s eye chili pepper
Cut the meat into cubes. Peel and cut the vegetables. Put the meat and vegetable into a big casserole pot. Mix all other ingredients with beer, and pour over the meat and vegetables so that the meat is well covered.
Heat the oven to 175 °C and place the casserole pot in for approximately 3 hours. After 1,5 hours cover it with a lid or foil.
Cranberry, lingonberry or black currant jelly goes nicely with this food.
Serve with spelt groats boiled in vegetable broth, or with boiled potatoes or rice.