Roast pork in white wine with herb-cheese spaetzle

Name: Roast pork in white wine with herb-cheese spaetzle
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Ingredients: 2 Onions; 1 collar Soup Greens; 10 Stem(s) Sage; 1 l White wine (e.g. Riesling); 2 Bay leaves; 3 Cloves; 3 Juniper berries; 1 TEASPOON Peppercorns; 4 Allspice seeds; 1.6 kg Pork neck; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 5 Stem(s) Parsley; 1/2 bunch Chives; 150 g Gouda cheese; 2 TABLESPOONS Butter; 2 packs (400 g each) fresh spaetzle (refrigerated shelf); 1-2 TABLESPOONS dark sauce thickener; 1 (6 l capacity) Freezer bag

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 8

2 Onions
1 collar Soup Greens
10 Stem(s) Sage
1 l White wine (e.g. Riesling)
2 Bay leaves
3 Cloves
3 Juniper berries
1 TEASPOON Peppercorns
4 Allspice seeds
1.6 kg Pork neck
7-10 Tbsp Salt
3 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
5 Stem(s) Parsley
1/2 bunch Chives
150 g Gouda cheese
2 TABLESPOONS Butter
2 packs (400 g each) fresh spaetzle (refrigerated shelf)
1-2 TABLESPOONS dark sauce thickener
1 (6 l capacity) Freezer bag

Directions

1
Onions peel and roughly chop. Clean, wash and peel the soup greens and dice them coarsely. Wash sage, shake dry and chop coarsely. For the marinade mix wine, 250 ml water, sage, bay leaves, cloves, juniper berries, peppercorns and allspice. Wash the meat. Fill meat and marinade with vegetables into a large freezer bag. Seal tightly so that the meat floats in the marinade or is completely covered. Place in a bowl. Leave to stand in the refrigerator for 2 days, turn the bag several times
2
Lift the roast out of the marinade. Pour the marinade through a sieve and collect the liquid. Dab roast dry with kitchen paper and rub with salt. Heat the oil in a large roasting pan, fry the meat thoroughly all around, then remove. Add drained vegetables to the frying fat and fry well while turning. Season with salt and pepper. Add tomato paste and sauté briefly. Put the meat back in. Deglaze with the marinade and bring to the boil. Cover and stew for approx. 3 hours over a mild heat
3
Wash parsley and chives, dab dry, pluck parsley leaves and chop. Cut the chives into small rolls. Grate cheese. Heat butter in a frying pan in portions, fry spaetzle in portions, season with salt and sprinkle with parsley, except for a little garnish, and chives. Put the spaetzle into an ovenproof dish, sprinkle with grated cheese and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 10 minutes.
4
Remove the roast from the stove, lift it out of the stock and keep it warm. Pour the stock through a sieve and collect the stock. Pour back into the roast, bring to the boil, thicken with sauce thickener and simmer for about 1 minute. Season sauce with salt and pepper. Cut the meat open, arrange on a plate. Take the spaetzle out of the oven and serve with the sauce for roasting. Garnish with parsley
5
Waiting time approx. 48 hours