Aspic / Sour Meat

Summary

Ingredients

• 1 liter water, salted
• 500 g pork, e.. Shoulder or belly meat
• 1 onion (s)
• 1 packet soup greens, frozen
• 1 bay leaf
• 3 grains pepper
• 125 ml vinegar
• 1 packet gelatine, ground, white

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Instructions

1. Bring 1 liter of salted water to the boil, wash 500g pork (e.g. shoulder), add, bring to the boil, skim.
2. Peel 1 onion, add frozen soup greens (75g), bay leaf, 3-4 peppercorns, let the meat cook for about 1.5 hours.
3. Remove from the broth, let it cool, cut into cubes, pour the broth through a sieve, measure 375 ml. Add 125ml vinegar, season with salt and sugar.
4. Mix 1 packet of gelatine with 5 tablespoons of cold water, let stand for 10 minutes to swell.
5. Bring the stock to the boil again, remove from the hob, add the gelatine, stir until it is dissolved, add the meat cubes.
6. Pour the liquid with the meat into cups or molds rinsed with cold water and allow to solidify in the refrigerator.
7. When the brawn is firm, remove it carefully from the edge with a knife and turn it onto a plate or plate.
8. Side dishes: fried potatoes, tartar sauce