Alsatian meat-potato pot

Name: Alsatian meat-potato pot
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 400 g Onions; 1 kg Potatoes; 750 g Carrots; 150 g Mettenden; 400 g detached pork chop; 1 Pot of thyme; 1-2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 Bay leaf; 250-300 ml White wine (Alsace Riesling); 1-2 TABLESPOONS twigs lemon thyme; 1-2 TABLESPOONS Butter or margarine; 150 g Fresh cream

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

400 g Onions
1 kg Potatoes
750 g Carrots
150 g Mettenden
400 g detached pork chop
1 Pot of thyme
1-2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 Bay leaf
250-300 ml White wine (Alsace Riesling)
1-2 TABLESPOONS twigs lemon thyme
1-2 TABLESPOONS Butter or margarine
150 g Fresh cream

Directions

1
Peel onions and cut them into rings. Peel, wash and slice the potatoes and carrots. Mettenden also cut into slices. Wash cured pork, cut into 2-3 cm cubes. Wash the thyme and remove the stalks.
2
Heat the oil. Fry the smoked pork loin and the slices of meat. Season with pepper and half of the thyme. Place the prepared ingredients and bay leaf alternately in a casserole dish and season with pepper. Finish with a layer of potatoes. Mix white wine and 1/2 - 3/4 litres of hot water. Stir in broth and pour into the pot. Cover and cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 2 1/4 hours. Spread the fat in small pieces and the remaining thyme on top.
3
Mix white wine and 1/2 - 3/4 litres of hot water. Stir in broth and pour into the pot. Cover and cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 2 1/4 hours. Spread the fat in small pieces and the remaining thyme on top. Cook for a further 45 minutes in an open pot. Serve with crème fraîche