1.Tie juniper berries, seeds, bay leaf and parsley sprigs in muslin.
2.Combine sauerkraut, stock, wine and muslin bag in 4.5-litre (18-cup) slow cooker. Add hock, bacon and salami, pushing down into sauerkraut; top with potato. Cook, covered, on low, 8 hours.
3.Discard muslin bag; season to taste. Serve sprinkled with chopped parsley.
Indulge in the flavours of Greece with these pork souvlaki skewers served with pita bread, crisp endive, sliced red onion, and creamy tzatziki for a fresh and satisfying meal
Tender pork fillets are coated in a flavourful mixture of freshly ground black pepper and aromatic fennel seeds, seared to perfection and served alongside caramelized pears
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