Riesling strips in flatbread

Ingredients for 4 servings:

• 800 g pork (shredded)
• 3 small onions
• 1 tbsp mustard
• 1 tsp curry powder
• 1 tsp paprika powder, hot
• salt and pepper
• 150 ml white wine (Riesling)
• 50 ml cognac
• 1 cup of sweet cream
• 2 sprigs of thyme, fresh
• 2 tbsp vegetable cream or oil
• 2 flatbreads

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

First, rinse and pat dry the meat, then place it in a mixing bowl. Chop the onions into small pieces and mix them with the mustard, paprika, and curry powder in the bowl. Heat a large pan, add the vegetable cream, and wait until bubbles form. Now add the meat. Sear the meat for a few minutes until crispy on all sides. Deglaze with cognac, reduce briefly, and then deglaze with wine. Continue reducing the heat, but there should still be some of the stock left over. Reduce the heat and finally season with cream—you may not need the whole pot—salt, pepper, and thyme. Meanwhile, preheat the oven to about 80°C and warm the flatbreads, which have been cut into quarters and cut crosswise. Serve the meat in the flatbread like a doner kebab, on a soup plate, or eaten by hand. Serve with a fresh mixed green salad and, of course, a glass of Riesling.