in Germany

Old Berlin brawn

Spread the love

Ingredients for 6 servings:

  • 2 kg pork knuckle(s) (cured pork knuckle)
  • 250 g pork rind
  • 2 liters of water
  • 1 bay leaf
  • 2 onions
  • 6 peppercorns
  • 2 carnations
  • 1 bunch of soup vegetables
  • salt and pepper
  • 375 ml vinegar
  • 2 gherkins

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Cover and simmer all ingredients except salt, pepper, vinegar, and gherkins in water for 1 1/2 hours. Remove the meat from the bones and finely chop the rinds. Finely dice the gherkins. Season the strained broth (about 3/4 liter) generously with salt and pepper, gradually adding the vinegar. Mix in the meat and gherkins and pour the mixture into a wide, shallow bowl to set. Serve the aspic sliced ​​with herb remoulade, pickled gherkins, and fried potatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sour cream rolls

Aargau carrot cake