Summary

Ingredients

• 1 kg pork (shoulder) with rind
• 1 bunch soup greens. cut
• 1 onion (s), cut into rings
• 150 ml red wine
• salt and pepper
• Meat broth
• some sauce powder for roasts
• some sauce thickener

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Instructions

1. With this recipe, the rind is not (!) Cut at first.
2. Season the meat with salt and pepper, then fry on all sides (except the rind).
3. Now take the meat out of the roaster. Add the sliced soup greens together with the onion and fry. The whole thing is then quenched with red wine.
4. Now the roast is put back into the roaster - with the rind facing down (!).
5. Cook at a low temperature (approx. 120 ° C) in the braising liquid (you can add a little more meat stock if necessary) for about 70 to 90 minutes (depending on the size of the roast).
6. Then you take out the meat and only now cut into the rind. This is also quite easy because it is now soft.
7. Now the temperature is increased to 165 ° C to 175 ° C and the meat is pushed back into the oven with the rind facing up. By brushing with liquid, the crust becomes crispy, but can be enjoyed without any particular chewing effort.
8. A wonderful sauce can be made from the stock and the roasted aromas. To do this, pass the vegetables through a sieve. Season the liquid with a little powdered sauce for roasts and spices. Tie off with a little sauce thickener.
9. I like to serve bread dumplings and spaetzle with it. Potato salad is also welcome.