Sauerfleisch — pork in tangy aspic
Pork collar pieces and onions set in a lightly spiced, vinegary broth jelly.
Active time35 min
Cooking2 h
Total75 hResting : 72 h
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Ingredients
- 4 leaves of bay
- 4 onions
- 2000 g boneless pork collar
- 2000 ml water
- 12 leaves of white gelatine
- 8 black peppercorns
- 2 tsp fine salt
- 2 tbsp granulated sugar
- 600 ml white wine vinegar
- 3 juniper berries
- 4 cloves
Preparation
Peel and slice the onions. Pour the vinegar and water into a large pot. Add the onions, bay, peppercorns, cloves, juniper, sugar and salt. Bring to the boil.
4 leaves of bay4 onions2000 ml water8 black peppercorns2 tsp fine salt2 tbsp granulated sugar600 ml white wine vinegar3 juniper berries4 cloves- knife
- board
- large pot
Lower the pork into the broth. Reduce the heat, cover and simmer for about 120 minutes until tender. Lift out, strain the broth and retrieve the onions, removing the whole spices. Cut the meat into large pieces and arrange with the onions in shallow dishes.
2000 g boneless pork collar- large pot
- lid
- tongs
- fine sieve
- knife
- board
- dishes
Soak the gelatine leaves separately in a bowl of cold water for 5 minutes. Measure 1000 ml of the strained broth while still hot, without boiling it. Squeeze out the gelatine and stir into the broth until dissolved. Pour over the meat to cover. Allow to cool slightly, cover and refrigerate for 4320 minutes until the jelly is firm. Serve cold.
12 leaves of white gelatine- bowl
- saucepan
- spoon
- dishes
- covers
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration