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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
- 391 kcal / 1633 kJ
- Protein
- 33.9 g
- Fat
- 23.1 g
- Carbohydrates
- 9.9 g
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