👨‍🍳 作り方

1. 1

   Preheat oven to 160°C (320°F).

   💡 プロのコツ: Ensure oven is fully preheated before placing the dish inside.
2. 2

   In a large oven-safe pot or Dutch oven, melt butter or lard over medium heat. Sauté onions until softened, about 5-7 minutes.

3. 3

   Add minced garlic and cook for another minute until fragrant.

4. 4

   Add the chopped cabbage to the pot, stirring to coat with the onion and garlic mixture. Season with salt and pepper.

   💡 プロのコツ: Allow the cabbage to wilt slightly before adding the pork.
5. 5

   Place the smoked pork shoulder on top of the cabbage. Add bay leaves and juniper berries.

6. 6

   Pour in the vegetable broth. Bring to a simmer on the stovetop.

   💡 プロのコツ: Using broth adds depth of flavor compared to just water.
7. 7

   Cover the pot tightly and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the pork is very tender and easily shredded.

   💡 プロのコツ: Check liquid levels halfway through and add more broth if needed.
8. 8

   During the last hour of braising, add the quartered potatoes to the pot, nestled amongst the cabbage and pork.

   💡 プロのコツ: This allows the potatoes to absorb the flavors of the braising liquid.
9. 9

   Once the pork is tender, remove it from the pot and let it rest for 10-15 minutes before shredding or slicing.

10. 10

    Serve the shredded or sliced pork over the braised cabbage and potatoes, with plenty of the cooking liquid spooned over.

    💡 プロのコツ: A dollop of mustard or a side of apple sauce can complement the richness of the dish.