Sour Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg pork neck, with bone, in one piece
- 1 ½ liters water
- 1 ½ teaspoon salt
- 40 pepper-grains, black
- 3 onion (s), peeled
- 2 bay leaves
- 18 sheets gelatine (for 1.5 l water)
- 80 ml vinegar - essence
- 1 teaspoon sugar
- some cold water
Print Recipe
Pin Recipe Instructions
- Cook the meat in the water with the salt, pepper, onions, bay leaves and 20 ml of the vinegar essence for about 1.5-2 hours until it is cooked through. Take out the meat. Cut into larger pieces, removing the bone in the process.
- Soak the gelatine sheets in a little cold water. Sieve the broth and bring to the boil with the rest of the vinegar essence and the sugar. Add the meat again and let it steep a little. Remove the meat with a slotted ladle and place in a bowl.
- Squeeze the gelatine soaked in cold water and add to the broth. Stir until it has dissolved. Now pour all the cooking water over the meat and let it set.
- Fried potatoes or potato salad taste best with it.
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