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The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
Marinade
To roast in the oven
Fennel yoghurt sauce
Utensils
One ovenproof dish (approx. 2 l)
How it's done
Marinade
Mix the oil with all the other ingredients up to and including the juniper berries. Score the fatty layer of the pork with a crisscross pattern, brush all over with the marinade, cover and marinate in the fridge for approx. 1 hr.
To roast in the oven
Place the pork in the dish, fatty side down, pour in the wine. Roast for approx. 60 mins. in an oven preheated to 160°C. Remove from the oven, turn the meat, pour away the liquid. Sprinkle the cornflour over the layer of fat, allow the meat to cool slightly and refrigerate for approx. 30 mins. Heat the oven to approx. 220°C. Rub salt into the fat, roast for approx. 30 mins. in the preheated oven.
Fennel yoghurt sauce
Combine the yoghurt with all the other ingredients up to and including the pepper, serve with the crackling.
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