Summary

Ingredients

• 800 g roast pork, boneless neck ride
• 1 bunch soup greens
• 1 medium onion (s)
• 2 cloves garlic)
• 700 ml vegetable broth, or meat broth
• 50 g aspic, powder with 200 bloom
• 0.5 ½ cup vinegar
• 1 teaspoon caraway seeds
• salt and pepper
• 3 tablespoon oil, for frying

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Instructions

1. Rub the meat with the crushed garlic cloves and season well with salt and pepper, fry on all sides in the roaster. Add the roughly chopped soup greens and the chopped onion and roast vigorously. Add caraway seeds and pour in some broth and place in the oven preheated to 200 degrees for about 90 minutes. Pour in the broth again and again, the amount of sauce should be about 0.5 liters.
2. When the cooking time is over, let the meat cool down and drain the sauce through a sieve. Season the sauce to taste, add broth to 0.5 liters if necessary and add the vinegar. The sauce must not be bound with sauce thickeners, flour or cream. Let the aspic powder swell briefly and dissolve in the hot sauce.
3. Cut the cold roast into 5 mm thick slices and cut them into bite-sized pieces. Layer the meat in prepared twist-off glasses, pour the hot sauce over them and close tightly.
4. Boil the glasses side by side in a water bath for 90 minutes at 98 degrees in the stove. This way, the glass meat can be kept for a few months.
5. The amount makes 3 glasses of 440 ml each.