Stuttgart Dignitaries – Sulz

Summary

Ingredients

• 800 g roast pork
• 400 g pork belly, lean
• 1 medium carrot (s), (carrot)
• 0.5 stick ½ leek, (leek)
• 1 spring onion (s)
• 1 medium onion (s)
• ml 1,500 water
• 6 teaspoons, leveled beef broth, instant powder
• 5 egg (s)
• 27 g elatin, round
• 2 glasses mixed pickles
• 1 bunch parsley
• 1 leaf bay leaf
• 5 juniper berries
• 1 teaspoon, heaped mustard seeds
• 4 dashes Maggi
• 60 ml balsamic vinegar
• 1 teaspoon, leveled salt
• 2 teaspoons, crushed paprika powder, noble sweet
• 2 teaspoons, leveled pepper, mixed from the mill
• 2 teaspoons, heaped caraway seeds, whole
• 3 tablespoon oil, tasteless (no olive oil)

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Instructions

1. Rinse the pork roast under cold water and pat dry with a household roll. Carefully remove the rind, bones and cartilage from the pork belly. If the pork belly is very fat, cut away the largest areas of fat and use them elsewhere. Season both types of meat with salt, paprika and pepper from the mill. In addition, rub roast pork with whole caraway seeds.
2. Put the oil in a roasting pan and heat it in the oven to 200 ° C (fan oven). Fry the pork roast in it on all sides for 10 minutes. After 5 minutes add the pork belly pieces and fry for 2½ minutes on each side.
3. Pour in a little water, insert the roasting thermometer into the roast pork so that the tip is roughly in the middle of the roast, set the oven temperature to 80 ° C, leave the oven open briefly so that the temperature is reduced and the meat cooks for 2 hours.
4. Check more often that the core temperature of the roast, as indicated by the roasting thermometer, is around 65 ° C. If this is not the case, correct the oven temperature. To do this, only open the oven very briefly.
5. Meanwhile let the gelatine swell according to the instructions on the packet. Hard boil eggs and cut into slices. Cut the carrots, leek and spring onion into thin slices. Peel the onion and leave it whole. Roughly chop the parsley.
6. Bring water to a boil. Cook beef broth instant powder, carrot, spring and spring onion slices, whole onion, parsley, bay leaf, juniper berries and mustard seeds in it for 20 minutes over a moderate heat. Shortly before the end of the cooking time, add the white wine vinegar and the seasoning sauce “Maggi-Wort” (allergy sufferers, asthmatics and those with a high degree of migraine may omit the “Maggi-Wort”).
7. If you like to eat aspic which is quite sour, you can increase the amount of vinegar by around &

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