Riesling stew \"Drunken Wutz\"

Name: Riesling stew \"Drunken Wutz\"
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 5
Ingredients: 500 g Pork shoulder; 250 g Pork tenderloin; 2 Pig's trotters (preorder chopped); 1 Pork tails (preorder chopped up); 1 collar Soup Greens; 3 Garlic cloves; 3 Stem(s) Parsley; 3 Stem(s) Thyme; 1 Bay leaf; 1/2 l Riesling white wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Potatoes; 200 g Onions

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 5

500 g Pork shoulder
250 g Pork tenderloin
2 Pig's trotters (preorder chopped)
1 Pork tails (preorder chopped up)
1 collar Soup Greens
3 Garlic cloves
3 Stem(s) Parsley
3 Stem(s) Thyme
1 Bay leaf
1/2 l Riesling white wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Potatoes
200 g Onions

Directions

1
Wash the meat and cut into large cubes. Clean, wash and possibly peel the soup greens and cut them into small pieces or slices. Peel garlic, press through a garlic press. Wash herbs, chop parsley and thyme. Mix white wine, garlic, herbs, salt and pepper. Mix meat and soup vegetables.
2
Marinate with the wine mixture for about 24 hours. Peel and wash the potatoes and cut them into thin slices. Peel onions, cut into rings. Layer meat, potatoes and onions in a high heavy pot, finish with potatoes. Fill up with the marinade. Cover and braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 hours
3
waiting time approx. 24 hours