Millet Porridge with Pork and Sunflower Oil

Ingredients:

- 1 kg pork
- 0.5 kg millet
- 2 bay leaves
- 1 tbsp juniper berries
- Salt, white pepper, dill
- 1.5 dl cold-pressed sunflower oil

Preparation:

Wash and cut the pork into pieces, then cook it in plenty of salted water with the bay leaves and juniper berries. In a separate pot, lightly toast the millet in 0.5 dl of sunflower oil, then after it starts to boil, add three times as much of the pork’s cooking liquid. Once the millet has softened, set it aside and cover it.

When the meat is fully cooked, drain and let it drip dry. Transfer it to a baking dish, drizzle with 1 dl of cold-pressed sunflower oil, season with ground white pepper to taste, and roast in a hot oven until browned.

Mix the roasted meat with the millet porridge, add 1 tablespoon of sunflower oil and a pinch of finely chopped dill. Serve with pickles.