Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Fried potatoes or potato salad taste best with it.