Thuringian Bowl Jelly Ala Roswita
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 pork knuckles and / or 4 pig feet and 1 pig head
- 3 bay leaves
- 3 clove (s)
- 1 large onion (s)
- 2 liters water
- 3 cloves garlic
- salt and pepper
- Cucumber (s), pickled or deli cucumber, if you like
- marjoram
- Vinegar (white wine vinegar)
- a lot cumin
Print Recipe
Pin Recipe Instructions
- The pork`s head and cheeks are particularly tender and the ears give a good gelatin, boil in the water until soft. The water should be salted and boiled soft with the onion, which has been peppered with the 3 cloves, the 3 bay leaves, or in a larger tea infuser, where it can then be mixed with it, with the 1-2 peg legs.
- Possibly give the rind through the wolf who wants it. Cut the meat into small cubes and pass the stock through a sieve. It can be boiled again beforehand.
- Then grate 3-5 cloves of garlic with salt. Add the salt / garlic mixture, pepper, vinegar, caraway seeds, which is finely chopped or ground (but not so strong in taste), to the stock and briefly bring to the boil again.
- Put the meat in the mold (bowl), but it can also be a loaf pan and stir a few more times while it cools so that everything is well distributed and the meat is not on the bottom. If you want, you can add a sour or deli cucumber.
- The stock should also be slightly over-seasoned, as the meat will soak up this.
- When the bowl is firm, turn it out of the container and store in a cool place.
- Do not make the bowl brawn on very hot days in summer, as it might not work then!
- It goes well with fried potatoes and tartar sauce, also homemade.
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