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750 g pork shoulder with the rind on
1 dash vinegar
salt, pepper
1 bay leaf
juniper berries
1 celery bulb
5 carrots
1 leek stick
1 onion
chives, horseradish
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Bring pork shoulder to a boil in ample cold water, add vinegar, salt and pepper, bay leaf and juniper berries and cook until tender. Peel and finely cut celery, carrots and leek. Bring water to a boil, add salt and cook al dente.
Take meat out of the stock and keep in a warming place. Bring meat stock to a boil once again, cook onion strips, add sliced veggies. Cut meat into slices and top it with vegetables and freshly grated horseradish.