Holstein Sour Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg boneless pork belly
- 0.25 liter ¼ vinegar, (white wine vinegar)
- 0.5 ½ sachet spice mixture, (cucumber spice)
- 3 medium onion (s)
- 2 medium carrot (s)
- 2 medium pickled cucumber (s)
- 6 sheets gelatin, white
- salt
- 2 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Bring 1 liter of water to the boil with the vinegar. Add the meat and the cucumber spice and let simmer for about 1 ½ hours. Peel the onions and cut into rings. Wash and peel the carrots. When the meat is tender, add the onions and carrots and simmer for another 10 minutes. Remove the meat and carrots from the stock, strain the stock, allow to cool and skim off the fat.
- Soak the gelatine in cold water. Cut the meat into approx. 1.5 cm thick slices. Cut the carrots and pickles into slices as well.
- Layer the meat, carrots and pickles in a large baking dish. Heat the brew and season with salt and sugar. Squeeze out the gelatine and dissolve in it. Pour the stock over the meat slices. It is best to chill overnight and let it set.
- Fried potatoes taste good with it.
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