Summary

Ingredients

• 1 kg pork rind, raw
• 0.5 kg ½ pork meat, unseasoned
• salt and pepper
• 0.5 liter ½ meat stock, defatted
• Onion (noun)
• leaves Bay
• 1 tablespoon vinegar (wine vinegar)

Print Recipe Pin Recipe

Instructions

1. Cut the rind into 10 by 10 cm pieces. Rub with salt and pepper. Season the pork meat with salt and pepper. Then distribute the meat on the rinds. Then wrap the rolls and wrap them tightly with sausage twine. Cook the rolls in vinegar broth with onions, bay leaves and salt until they are almost cooked. Allow to cool slightly.
2. Now remove the threads. Now place the rolls firmly next to each other in small tumbler glasses. Pour the defatted broth over it and sterilize for a good hour at 98 ° C.
3. Open after 4 weeks, then turn down and eat. Also ideal for on the go.
4. Lintel glasses are not absolutely necessary, but they allow better emptying.