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BELGIUM CHRISTMAS RECIPE

Belgium doesn�t have one but two Christmas figures! In Belgium, Saint Nicholas and Santa Claus are two different people. Saint Nicholas' Day is celebrated on the 6th of December and is primarily a children�s feast. 

Christmas Eve and Christmas Day in Belgium are traditionally spent with relatives. Families gather to do what Belgians do best: enjoy good food! A traditional Belgian Christmas dinner is usually a three course meal with a main dish of game, roast or seafood. 

Summary
Yield                 6-8
Preparation time 15-20 mins + overnight marinade
Cooking time         1 1/2 hour
Main Ingredient Pork Loin

INGREDIENTS:

• 1 roast pork cut in the center, roasted, rolled, tied (about 1 kg or 2 pounds)

• 1 minced onion

• 2 cubed carrots

• 1 stalk of celery in cubes

• 1 bunch of garni (3 springs parsley, 1 sprig of thyme, 1 large bay leaf tied with kitchen twine)

• 6 juniper berries

• salt and pepper to taste

• 2 glasses of red wine

• 1 tablespoon of raspberry vinegar

• 4 tablespoons of unsalted butter

• 2 tablespoons of vegetable oil

• 1/2 cup brandy

• 2 tablespoons of red currant jelly

• vegetable oil

INSTRUCTIONS:

• Put the meat, onion, carrots, celery, garlic, bunch of garni, juniper berries, salt and pepper in a large bowl.

• Add enough wine to cover the meat; add vinegar. Mix well.

• Coat the pork with the marinade making sure the herbs and spices cover the meat.

• Refrigerate overnight, for a day.

The day after:

• Start by removing the meat from the marinade and then drying with paper towels.

• Now put the oil and 2 tablespoons of butter in a saucepan over high heat to melt the butter, then reduce to medium heat.

• Add pork and brown on all sides.

• Remove the pork from the heat and pour the brandy on the pork. Be careful when you decide to float to evaporate the alcohol.

• Now add the marinade and cook over a low heat for an hour or until the meat is cooked

• You can Remove from the pot, cover with a sheet and leave for 10 minutes. Save the marinade.

• While the pork rests, prepare the sauce by first discarding the garni bunch from the marinade. Puree the marinade and return to low heat and mix in the jelly. Serve the sauce on the side.

• Now  the moment of joy has arrived to remove the sheet and the thread from the rolled up pig, cut and serve.

Enjoy it.

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