Classic Bouneschlupp with a Twist

Method

1. Dice the pork loin into bite-sized pieces and season with salt and pepper.
2. In a heavy pot, melt the butter over medium heat. Add the diced carrot and celery, sauté for 2 minutes.
3. Add the pork and cook until browned. Pour in the white wine, scraping the bottom of the pot to deglaze.
4. Add enough water to cover the pork, bring to a boil, then reduce heat and simmer for 1 hour.
5. Add the peeled and cubed potatoes and continue cooking for another 20 minutes.
6. Season with thyme and adjust salt and pepper as needed.
7. Serve hot, optionally with a side of crusty bread.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.