Plate Brine
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 4 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork, preferably from the shoulder and 6 pork feet
- 250 g soup veetables (carrots, celery, parsley root, leek)
- 15 grains pepper, white and black
- 3 juniper berries
- 2 grains allspice
- 1 bay leaf
- liter ⅛ vinegar (white wine vinegar)
- 1 ½ liters water
- salt
- 1 bunch herbs made from lovage, tarragon, marjoram, borage
Print Recipe
Pin Recipe Instructions
- Chop the pork`s feet into quarters, cut the pork into very large cubes and cook everything in salted water with the spices until soft. Remove the pieces of meat from the broth, remove the lean parts and divide them into 4 soup plates.
- Let the cooking broth cool down a little and degrease, pour the degreased broth over the meat and then let it solidify in the refrigerator or on a bed of ice.
- Either turn it out and serve with fried potatoes or leave it on the plate, sprinkle with freshly planed horseradish shavings and serve hard-boiled eggs, pickles, radishes or radishes with farmhouse bread. Some people pour a vinaigrette with chives or spring onions over the broth.
- With a Franconian Silvaner or a smoked beer
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