Pork Pepper – with White Wine

Rating: 3.00 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Prepare the celery, onions, carrots and garlic (prepare them ready for cooking, e.g. peel them, remove woody parts and dirt) and cut them into pieces. Put the bay leaves, cloves, peppercorns, marjoram, pig’s stew and pig’s trotters in a not too big baking dish and pour the wine over it, the meat should be covered with liquid. Cover and let rest in a cool place for three days, turning once or twice a day to the other side.

After this time, remove the ragout, feet and vegetables from the marinade and dry them with kitchen roll.

Put the marinade in a frying pan with the spice ingredients and cook on a large fire by about a third. Strain and set aside.

Season the meat with salt, bell pepper and paprika. Heat the clarified butter in a roasting pan. Sauté the ragout and pig’s trotters until hearty on all sides. Add the vegetables. Extinguish with the marinade. Cover the roaster. Meanwhile, braise the pepper in the heated stove on the second rack from the bottom at 180 °C for about 1 1/2 to 1 3/4 hours until tender.

Remove the meat and vegetables and keep warm. Add the cream to the braising liquid form and bring to a boil. Knead butter and flour together with a fork and add flakes to the gently boiling sauce form until it binds slightly. Season to taste with salt and freshly ground pepper.

Add the meat (without the feet) and vegetables again and heat until just hot. With potato

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