Roast Pork In White Wine With Herb-cheese Spaetzle Recipe
Onions peel and roughly chop. Clean, wash and peel the soup greens and dice them coarsely. Wash sage, shake dry and chop coarsely.
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
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