Summary

Ingredients

• 2 kg boneless pork neck
• ml 1,500 water
• 500 ml brandy vinegar
• 3 onion (s)
• 4 bay leaves
• 4 teaspoons, leveled mustard seeds
• 2 teaspoons salt
• 2 teaspoons peppercorns
• 2 teaspoon juniper berries
• 12 teaspoons sugar
• 4 sachets instant gelatine

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Instructions

1. In a larger saucepan, make a stock of water, vinegar, the peeled onions, bay leaves, mustard seeds, peppercorns, juniper berries, salt and sugar. Cook the meat in the broth for about 2 hours until it is cooked through. Then take it out of the pot and cut into larger pieces.
2. Pour the brew through a sieve and pour it back into the pot. Add the meat again and let it steep for a few minutes at a low temperature. Remove the pieces of meat with a slotted spoon and place in an appropriately sized bowl.
3. Stir the instant gelatine into the stock with a whisk. Then pour the stock over the meat until it is well covered. Then let it cool down.
4. After a day in the refrigerator, the sour meat is ready to be eaten.
5. It is best eaten with fried potatoes or black bread.
6. 700 Kcal per serving.