Riesling pot \"Drunken Wutz\"

Name: Riesling pot \"Drunken Wutz\"
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 750 g Pork shoulder (have rind and bones removed by the butcher); 1 (approx. 250 g) Pork tenderloin; 2 Pork feet and 1 tail (pre-order chopped from the butcher); 1 bunch of greens; 3 Stem(s) Parsley and thyme; 3 Garlic cloves; 1/2 l Riesling; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bay leaf; 7-10 Tbsp ground cilantro; 1 kg waxy potatoes; 2 Onions

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

750 g Pork shoulder (have rind and bones removed by the butcher)
1 (approx. 250 g) Pork tenderloin
2 Pork feet and 1 tail (pre-order chopped from the butcher)
1 bunch of greens
3 Stem(s) Parsley and thyme
3 Garlic cloves
1/2 l Riesling
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bay leaf
7-10 Tbsp ground cilantro
1 kg waxy potatoes
2 Onions

Directions

1
Wash the meat and dab dry. Roughly dice pork shoulder and fillet. Clean or peel, wash and chop the soup greens
2
Wash parsley and thyme and chop finely. Peel garlic and press it through a garlic press. Mix everything with Riesling, salt, pepper, bay leaf and 1 pinch of coriander. Mix all the meat and soup greens with it and marinate covered in the refrigerator for approx. 24 hours
3
Peel, wash and slice the potatoes. Peel onions and cut into fine rings. Drain the meat, catching the marinade. Layer everything in a large roasting pan, finishing with potatoes. Pour marinade over it
4
Cover and cook in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 2 hours. Season to taste with salt and pepper
5
Drink: cool semi-dry Riesling, e.g. Kabinett by Robert Weil