1 cup dry white wine
1 cup water
1 (4 pound) pork loin
3 onions, chopped, divided
1 1/2 teaspoons dried basil
1/3 cup freshly grated Parmesan cheese
2 boneless, halved mushrooms, sliced
1 clove garlic, minced
1 gram herb-and-vegetable juice cocktail
Place the white wine, water, pork loin, dry white wine and onions together. Heat the remaining 1/3 cup wine, and pour into a large saucepan. Bring to a boil, and simmer for 25 minutes, stirring with a metal spoon occasionally.
Remove from heat. Place pork stock packet in the pan, and stir in mushrooms and garlic. Add oil and brown well. Cover, and simmer on low 2 hours. Lay meat in mixture just to lightly brown; remove from marinade.
Stir the 2 tablespoons herb-and-vegetable juice cocktail with assorted mushrooms, celery, bacon and beef broth. Stir into the pot with browned meat.
Cover, reduce heat to medium-low, and simmer for 10 hours.
While the starter liquid is heating, stir together the egg white, cooked rice and tomato puree. Bring to a boil while whisking. Add beef bones, bacon slices, celery cubes and tomato puree. Chill for 5 minutes. Fold in cooked rice and stir in tomato sauce, salt and parsley. Return mixture to a boil while stirring. Reduce heat to medium-low, and simmer for 7 to 8 hours, stirring occasionally.
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