Marinate the meat in a covered Pyrex container with 125ml rum, the juniper berries and a bay leaf, and place in the refrigerator for 4 hours. Then heat a grill pan and put the pork thigh on the pan, keeping the marinade to one side. Turn the meat over after three minutes and pour the marinade on top of it. Leave it to evaporate for a further 3 minutes, then turn the meat again and then cook it in the oven for 5 minutes at 250°C. In the meantime, blend 10 Fabbri Amarenas with 3 teaspoons of Amarena syrup and 30ml of rum. Put the mixture in a non-stick saucepan and heat to evaporate the alcohol. Then add the wheat starch to thicken the sauce. Remove the meat from the oven and season with salt. Then place it on a warmed dish, drizzle with the sauce and decorate with Fabbri amarenas and bay leaves.
Recipe by semiramide