Stewed Pork with Porcini Mushrooms and Juniper

Page 424

Cuisine: Italian | Course Type: Soups and Stews

(1 review)

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Recipe Review

Another yummy dish from this book. Easy to make, simmers a long while to tenderize the meat.

Be sure to crush the juniper berries fairly fine, I think, to avoid strong bits of juniper taste (that's a taste that I don't like much on its own, but it brightens up many a meaty, stewy dish).

I had about 2/3 of the pork asked for, but made all the sauce. There was just enough for dinner for two, served over soft polenta.

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