Surbraten (Corned Pork)

Yields:	4 servings
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	Preparation	3 weeks
	Cooking	90 minutes
	Ready In	3 weeks

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Ingredients

1	kg	pork	(2 lbs 3 oz)
2	each	onions	finely chopped
10	each	juniper berries	crushed
1	large	garlic cloves	chopped

brine
1 l Water (4 1/4		water
2	tablespoons	salt	approx.
1	x	salt peter	as much as fits on the tip of a knife , optional

Directions

Rub the meat with the chopped onion, garlic and juniper berries, then push into a [tight-fitting] container and pour the cold brine (that has previously been brought to a boil and then let cool again), with or without saltpeter, over the meat.

Press down with a board and weight it with a rock.

The meat has to remain in the brine for three weeks, during which time it must be turned frequently.

At the end of the three weeks, remove the meat from the crock, briefly rinse it off.

Roast at 390 degrees F in hot lard, along with the chopped onion, garlic and yellow turnip, until crispy, about 1 1/2 hours.

Serves 4.