Old Berlin Brawn
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg pork knuckle (cured pork knuckle)
- 250 g pork rind
- 2 liters water
- 1 bay leaf
- 2 onions)
- 6 grains pepper
- 2 carnation (s)
- 1 bunch soup greens
- salt and pepper
- 375 ml vinegar
- 2 pickled cucumber (s)
Print Recipe
Pin Recipe Instructions
- Cover and cook all ingredients except salt, pepper, vinegar and pickles in water for 1 1/2 hours. Detach the meat from the bones and cut into small pieces with the rinds. Finely dice the cucumber. Season the strained broth (about 3/4 liter) vigorously with salt and pepper, gradually add vinegar. Mix in the meat and cucumber and pour the mixture into a wide, shallow bowl to solidify.
- Serve the aspic cut into slices with herb remoulade, pickles and fried potatoes.
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