Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Marinade
- 1000 g pork shoulder, boneless, cut in pieces (5 cm)
- 150 g onions, sliced
- 300 g dry red wine, full-bodied
- 2 bay leaves
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 celery stalk, sliced (2 cm)
- 8 cloves
- 6 garlic cloves, lightly crushed
- 12 black peppercorns
- 1 Tbsp juniper berries, lightly crushed
Stew
- 5 Tbsp olive oil
- 200 g chorizo, sliced (5 mm)
- 1 Tbsp tomato purée
- 2 tsp plain flour
- 20 g dried porcini mushrooms
- 100 g red vermouth
- 350 g water, boiling
-
1
beef stock cube (for 0.5 l), crumbled
or 1 heaped tsp beef stock paste, homemade - 1 tsp fine sea salt, plus 1 pinch
- ½ tsp ground black pepper, plus 1 pinch
- 70 g cooked, peeled chestnuts, halved
- 1 Tbsp unsalted butter
- 200 g chestnut mushrooms, thinly sliced
- Nutrition
- per 1 portion
- Calories
- 1633 kJ / 391 kcal
- Protein
- 33.9 g
- Carbohydrates
- 9.9 g
- Fat
- 23.1 g
In Collections
Alternative recipes
Roasted Marinated Chicken Thighs with Carrot Swede Mash
8h 45min
Sausage and Bacon Casserole
50min
One-pot Moussaka
30min
Smoky Pork and Beans
3h
Pork Fillet with Sauerkraut and Potato Purée
1h 10min
Sautéed Pork with Cider
55min
Lamb Spezzatino
1h 45min
Pork tenderloin with mustard sauce
35min
Chinese Pork with Vegetables
1h 20min
Southern Chicken and Cornbread Dressing
1h 15min
Roasted Pork and Apples with Butternut Squash Purée
1h 25min
Mardi Gras Meatballs
1h 5min