Spiced Pork with Potatoes and Root Vegetables

For the pork: Place the bay leaf, peppercorns, juniper berries, mustard seeds and garlic in a spice bag. In a large pot, bring 1 liter (approximately 1 quart) of water, the vinegar and the spice bag to a boil. Add the pork, and more water if necessary to cover and simmer 40 minutes.

For the potatoes: Meanwhile, peel the potatoes, cut into uniform pieces and steam in approximately 350 ml (approximately 1 1/2 cups) of water and the salt until knife-tender, 15-20 minutes. Drain and return the potatoes to the pot, shaking the pan until the water has evaporated slightly. 

Peel the carrots, parsnip, and celery root and cut into thin julienne.Peel the onions and cut into half rings. Add the root vegetables and onions to the meat and simmer  until tender, 7-10 minutes.