Pork with Vegetables

Ingredients

• 300 g belly pork (from pig)
• 700 g boneless pork shank (with fat layer, skin removed)
• 3 tbsp clarified butter
• 1 large onion
• 0.25 head of celeriac
• 4 cloves garlic
• 0.5 l vegetable broth
• 0.25 l white wine
• 3 sprigs rosemary
• 1 sprig thyme
• 3 bay leaves
• 2 large carrots
• 8 potatoes
• Salt
• Pepper
• 200 g shiitake mushrooms
• 100 g diced bacon

Instructions

1. 1.

   Cut the belly pork into bite‑size pieces. Also cut the pork shank into pieces. Heat the clarified butter in a large pot and quickly brown the meat all over. Peel and finely chop the onion. Peel the celeriac and dice it small. Peel and finely chop the garlic. Add the onion, diced celeriac and garlic to the pot.

2. 2.

   Pour in the vegetable broth and wine. Add the herbs and let everything simmer for 1 hour. Meanwhile peel the carrots and shave them into thin rounds. Peel the potatoes and slice them thinly. If needed add a little more liquid to the meat, then cook for another 15 minutes.

3. 3.

   Add the sliced carrots and potatoes. Season with salt and pepper and continue cooking for an additional 30 minutes. Clean the mushrooms and add them in the last 10 minutes. In the meantime dice the bacon and fry it lightly in a pan without added fat until just crispy.