Summary

Ingredients

• 900 g pork, cooked (mixture head meat and comb / neck)
• 100 g carrot (s), sliced and scalded briefly
• 425 ml meat broth, (from cooking the above meat)
• 25 g curin salt
• 2 g coriander, round
• 4 g pepper, round
• 2 g nutme, rated
• 1 g caraway seeds, round
• 1 g mustard seeds, round
• 15 g aspic powder, 200 bloom
• 75 ml apple cider vinegar

For the broth:

• 2 ½ liters water
• 0.5 ½ pig`s head, (approx. 2 kg)
• 450 g pork neck, (with bone)
• 3 bay leaves
• 3 clove (s)
• 2 grains allspice
• 8 peppercorns
• 2 onion (s), halved, unpeeled
• 2 carrot (s)
• 1 slice / s celeriac
• 2 teaspoons salt

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Instructions

1. Cooking meat:
2. Put the pork head and pork neck together with the spices listed below in a saucepan and just cover with water. Cook for an hour, skimming regularly. Add the halved onions, celery and peeled carrots and simmer for about another hour, until the meat is cooked through and can easily be removed from the bone.
3. Remove the meat, let it cool slightly and remove it from the bone. Cut lean meat into approx. 2.5 x 2.5 cm cubes, cut rinds and fat compartments into approx. 0.5 x 0.5 cm cubes.
4. Sieve the broth and measure 425 ml, mix with the apple cider vinegar. If necessary, add more salt, depending on your taste. It should taste quite salty and clearly sour (the aspic will weaken the taste later). When the broth has cooled down a bit, stir in the aspic powder with the whisk.
5. Cut the carrots into thin slices, scald with boiling water for approx. 2 minutes, then drain. Mix the pieces of meat and carrots with the top spices, pour into tumbler glasses. Fill up to the brim with the acidified aspic broth and seal. (ATTENTION! Depending on the glass model, 2 cm may also have to be left in the edge. In this case, I boiled down 430 ml twist-off glasses in 5 pieces.)
6. Pour into the preserving kettle and boil for 120 minutes at 85 ° C (time is only counted when 85 ° C has been reached). Take the glasses out of the kettle and let them cool down.