Wild pork

1. In a mortar, crush the juniper, cloves and pepper into a coarse powder, add salt and mix everything well. Pour the spice mixture into a bowl and coat each cube of meat thoroughly. Then spread the meat into a shallow bowl and cover it carefully with aluminum foil or cling film. Let the meat sit in the fridge for 3 days, turning each piece of meat every day.
Only then does the second phase occur.
2. Heat some oil in a heavy cast iron pot over medium heat. Pat the pieces of meat dry with a paper towel and fry them in the pot on both sides until golden brown, to give them a nice crust. I always fry a few pieces, remove them with a slotted spoon onto a plate, add a little oil and fry the next batch.
3. When all the meat is browned, I pour a little more oil into the pot and fry the onion, then add the garlic and chili pepper and fry for another minute. The onion and garlic should not brown. Then I pour a bottle of wine into the pot without the meat, carefully scrape off all the goodies that stuck to the sides and bottom with a wooden spoon. I add the tomato puree and bay leaves and slowly bring to a boil. At that point, I return the meat to the pot and, if necessary, pour in enough wine from another bottle to submerge the meat.
4. Preheat the oven to 160 °C.
5. I bring the wine back to a boil, cover the pot with a lid, put it in the oven and bake for 2-3 hours, until the meat is so soft that it falls apart into fibers. Then I remove the meat with a slotted spoon, pour a glass of wine into the pot, add the wine vinegar, add the crushed garlic and rosemary. I put the pot on the stove and slowly bring the sauce back to a boil. I let it bubble gently until it reduces slightly. I return the meat to the sauce, cover the pot and let it rest for about 20 minutes. We like it best with bread and the same wine that I cooked with.