Sour Meat, Grandma Lenchen`s Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg pork belly
- 1 liter vinegar
- 1 liter water
- 1 tablespoon, leveled salt,
- 5 tablespoon sugar, heaped up
- 2 teaspoons mustard seeds
- 1 teaspoon pepper, whole grains
- 5 bay leaves
- 10 grains allspice
- 1 teaspoon clove (s)
- 4 sachets ground gelatin
Print Recipe
Pin Recipe Instructions
- Bring vinegar and water to the boil in a saucepan, add salt, sugar, mustard seeds, peppercorns, bay leaves, allspice seeds and cloves. Put in the meat and cook in the stock for about 1.5 hours until soft. Take out and cut into slices after cooling.
- Pour the broth through a sieve. Let the gelatin swell according to the instructions and dissolve in the hot broth.
- Place the meat slices in a bowl and pour the stock over them. Let it cool down, then put it in the fridge until the broth has gelled.
- Fried potatoes taste good with it.
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