Pork with Juniper Berries (Filetto di Maiale con Bacche di Ginepro) Recipe | SaveurSaveurSaveurBonnier Corporation

Step 1

Instructions

Step 2

Make the potatoes: Heat oil in a 12" skillet over medium-high. Cook potatoes until golden, 10–12 minutes. Stir in green beans, sage, garlic, salt, and pepper. Reduce heat to medium; cook, covered, until potatoes are tender, 6–8 minutes. Transfer to a bowl; keep warm. Make the pork: Wipe skillet clean and melt lard over medium-high. Cook guanciale until crisp, 2–3 minutes. Using a slotted spoon, transfer guanciale to a plate. Season pork with salt and pepper; cook, turning as needed, until browned, 8–10 minutes. Add juniper berries, rosemary, thyme, bay leaves, garlic, and, if using, the fennel; cook 1–2 minutes. Add wine; cook, stirring and scraping up browned bits from bottom of skillet, until evaporated, 12–15 minutes. Add stock; boil. Reduce heat to medium; cook, slightly covered, until an instant-read thermometer inserted into pork reads 145°. Let pork rest 5 minutes, then slice 1⁄2" thick; divide between plates. Simmer sauce until thickened, 10–12 minutes. Discard herbs and stir in reserved guanciale, salt and pepper; spoon over pork. Serve with potatoes and green beans.