Sauerfleisch without gelatin

Ingredients for 8 servings:

• 1 ½ kg pork neck
• 2 tsp salt
• pepper
• ½ tsp sugar
• 500 ml white wine vinegar
• 1 liter of water
• 2 tbsp black peppercorns
• 1 tbsp peppercorns, white
• 4 carnations
• 2 tbsp mustard seeds
• 2 tsp allspice berries
• 2 tsp juniper berries
• 2 tsp salt
• 2 tsp sugar
• 3 pig’s feet, halved
• 8 bay leaves
• 3 onions
• 2 carrots
• 1 chili pepper(s), dried (optional)

Instructions

Working time approx. 1 hour; Rest time approx. 2 days 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 days 4 hours 30 minutes

Rub the piece of meat with 2 teaspoons of salt, pepper, and half a teaspoon of sugar and let it simmer in a bowl for one hour. In the meantime, bring the remaining ingredients, along with the sliced ​​onions and the sliced ​​carrots, to a boil. Let it simmer for 30 minutes at just below boiling point. Then add the neck piece and the hocks to the broth, bring to a boil briefly, and simmer gently for about 2 hours. Then check that the meat is nice and tender. Remove the meat and let it cool. If you don’t want to leave the grains in the broth, strain the broth through a sieve. Season again to taste – it should have a very intense flavor: sour, a little sweet, and a nice hint of spices. Now cut the meat into slices or cubes and place it in a bowl. Decorate the onion rings, carrot slices, and bay leaves with a decorative layer. Pour the broth over the meat and let it cool completely in the refrigerator. The sauerfleisch must marinate for at least two days before eating, and then it will keep in the refrigerator for at least another week. We like it best with fried potatoes. Notes: Cooking the pork trotters with the meat helps form enough natural gelatin to set the aspic. It won’t be firm enough to slice, but rather a bit slimy. If you prefer a milder aspic, use only 250 ml of white wine vinegar and then another 250 ml of apple cider vinegar.