It is a recipe from the Thuringia region.
You can use dry white wine or a dry rosé. Do not use red wine.
|Wine poached pork|
Since the meat is poached, it does not get hard. The veggies on the other hand stay al dente, because when they are cooked in wine, they don`t get soggy.
I served just the pork and the vegetables and no carbs to the side. But it will go with mashed potatoes or roasted potatoes. Or just a piece of bread will do.
750 g pork neck trimmed
1 1/4 l dry white wine
300 ml water
2 veg stock cubes
2 small leeks
2 bay leaves
6 parsley stalks
1 large onion
2 cloves of garlic
4 juniper berries
salt and pepper
In a big pot bring together the wine and water with the onion, garlic, bay leaves, berries,parsley stalks, chunks of celeriac and stock cube and bring to a boil. Cook for 3 minutes than add the pork and reduce the heat, that it simmers. Let it stay on for 30 minutes.
In the meantime peel the carrots and cut the into 10 cm pieces, half the big ones, cut the leek same size. After 30 minutes add them to the meat and simmer for 20 minutes more.
Get the meat out of the liquid and slice it and serve it with carrots, leek and celeriac and some chopped parsley on top.