👨‍🍳 Instruktioner

1. 1

   Pat the pork cubes dry and season generously with salt and pepper.

2. 2

   In a large Dutch oven or heavy-bottomed pot, melt butter over medium-high heat. Brown the pork cubes in batches until golden brown on all sides. Remove pork and set aside.

3. 3

   Add chopped onions and sliced carrots to the pot. Sauté until softened, about 5-7 minutes.

4. 4

   Return the browned pork to the pot. Add beef broth, bay leaves, allspice berries, and crushed juniper berries. Bring to a simmer.

   💡 Proffstips: Ensure the liquid covers most of the meat and vegetables.
5. 5

   Cover the pot, reduce heat to low, and simmer gently for 1.5 hours, or until the pork is tender.

   💡 Proffstips: Stir occasionally to prevent sticking.
6. 6

   Add the pitted prunes to the stew. Continue to simmer for another 30 minutes, allowing the prunes to soften and meld their flavor into the stew.

7. 7

   While the stew is simmering, prepare the rye dumplings. In a bowl, combine rye flour and all-purpose flour. Add the egg and gradually mix in water until a firm dough forms. Knead briefly.

   💡 Proffstips: The dough should be firm but pliable, not sticky.
8. 8

   Shape the dough into small, bite-sized dumplings. You can roll them into balls or flatten them slightly.

9. 9

   Gently drop the dumplings into the simmering stew during the last 15 minutes of cooking. Cover and cook until the dumplings are puffed and cooked through.

   💡 Proffstips: Do not overcrowd the pot; cook in batches if necessary.
10. 10

    Remove bay leaves before serving. Adjust seasoning with salt and pepper if needed.

    💡 Proffstips: Taste and adjust salt and pepper before serving.