Pork Rump with Wine (Braised Pork Rump with Red Wine)

Name: Pork Rump with Wine
Yield: 8
Ingredients: 1 pork rump of approximately 3 1/2 kg; 1 large garlic clove, peeled; 6 peppercorns; 2 tablespoons (chopped) oregano; 2 tablespoons (scooped) olive oil; 6 cups water; 250g onion, peeled and chopped; 2 sprigs of rosemary; 2 cups wine (type Moscatel); 1 kg potato, peeled and cut in half

1
1 pork rump of approximately 3 1/2 kg
2
1 large garlic clove, peeled
3
6 peppercorns
4
2 tablespoons (chopped) oregano
5
2 tablespoons (scooped) olive oil
6
6 cups water
7
250g onion, peeled and chopped
8
2 sprigs of rosemary
9
2 cups wine (type Moscatel)
10
1 kg potato, peeled and cut in half

Ingredients

1
1 pork rump of approximately 3 1/2 kg
2
1 large garlic clove, peeled
3
6 peppercorns
4
2 tablespoons (chopped) oregano
5
2 tablespoons (scooped) olive oil
6
6 cups water
7
250g onion, peeled and chopped
8
2 sprigs of rosemary
9
2 cups wine (type Moscatel)
10
1 kg potato, peeled and cut in half

Directions

1
Remove the rind and excess fat from the pork rump
2
Make surface cuts on the meat
3
Combine the next 3 ingredients with 2 tablespoons salt and massage into the meat
4
Place the meat in a pot with olive oil and sear well over high heat
5
Add water, onion, and rosemary, then bring to a boil
6
Cover and cook at medium heat for 2 1/2 hours
7
Flip the meat occasionally
8
Add 1/2 tablespoon salt and remaining ingredients
9
When simmering again, cook for 45 minutes; if needed, uncover the pot and cook to thicken the sauce
10
Serve the meat on a platter with potatoes
11
Strain the sauce into a glass container and remove any fat that rises to the surface
12
Pour the sauce over the meat
13
Let it rest for 8-10 hours.