The most suitable cutlet, belly, leaf and leg from the overrunner. Remove the meat, clean it thoroughly, remove the fatty parts, tendons and pork rind and cut it into 50 g pieces. Rinse thoroughly several times, scald and drain. Place in an enamel or porcelain cask, season with pepper, a little bit of thyme, 1-2 bay leaves and 1 crushed clove of garlic, add cognac, drizzle with 0.05 liters of wine vinegar and oil each, mix well and put in the refrigerator for two days. From time to time turn the meat in the pickle to the other side. Remove from the pickle and drain. Heat 100 g of fat, fry the diced bacon in it until translucent, remove and set aside. In the same fat, roast the mushrooms cut into larger pieces (dried mushrooms previously soaked in water can also be used) and add to the bacon. Roast the pearl onions on top, when they are almost soft, take them out and form them on the bacon as well.
Season the meat with salt and brown it in the remaining fat at high temperature, then put it in another pot. Roast 2 tsp. flour in the fat, add a finely chopped onion and the sliced greens and roast them together a little longer. Then quickly mix with a tbsp. of paradeis pulp, add red wine and beef broth, stir until smooth and boil. Add salt, the pickling liquid and the spices.
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