Sour meat Schleswig – Holstein style

Ingredients for 8 servings:

• 2 kg boneless pork neck
• 2 bottles of vinegar (spirit vinegar)
• ½ bottle of balsamic vinegar, white
• 2 bottles of water (use the empty vinegar bottles as a measure)
• 2 onions
• 5 carnations
• 4 juniper berries
• 2 bay leaves
• 200 g sugar
• Pepper, mixed or black, crushed
• 5 bags of gelatin
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

no (!) aspic

Cut the meat into thin slices (it works best if slightly pre-frozen), then rub them generously with salt in a bowl and let it marinate for a while. In a roasting pan, add the vinegar, water, spices, finely chopped onions, and of course, the sugar. Bring everything to a boil and season to taste. Seasoning is, of course, a bit tricky. It should have a vinegary burn on the tongue, but the sweetness should still come through slightly – add a little more sugar if necessary. Add the meat and simmer gently for about 1.5 to 2 hours. Once the meat is tender, remove from the heat. If you prefer a finer broth, pour it through a sieve. I like it with the onions and spices in it, so the flavor intensifies a bit as it cools. Remove the meat from the broth and place it in a single layer in a baking dish. Prepare the gelatin according to the package instructions and stir it into the broth. Tip: I like to use instant gelatin. It’s a bit more expensive, but it’s foolproof. Depending on the amount of liquid you have, you’ll need about 4-5 bags. Pour the stock over the meat and let it cool. Then let it harden in the refrigerator for about 24 hours. It tastes great with fresh black bread or fried potatoes. Serve with mustard or tartar sauce. Sauerfleisch will keep for at least 3 weeks if refrigerated.