Sauerfleisch from pork knuckle

Ingredients for 8 servings:

• 1 ½ kg pork knuckle(s)
• 750 g pork neck (pork neck)
• 150 g carrot(s), roughly diced
• 150 g celery (root celery)
• 150 g leek, roughly diced
• 150 g parsley root(s), roughly diced
• 4 large onions, roughly diced
• 3 garlic cloves, thinly sliced
• 2 bay leaves, shredded
• 1 tsp allspice, coarsely crushed
• 2 tbsp peppercorns, mixed, coarsely crushed
• 4 tbsp mustard seeds
• n. B. Salt
• 2 tbsp sugar
• some vinegar (spirit vinegar), 10% acid
• 1 pack of white gelatine, ground

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 1 day 3 hours 20 minutes

hearty, savory and delicious in taste

Make a broth from the clean vegetable scraps, but without adding salt. After cooking for about 30 minutes, strain the broth into a large saucepan using a colander and place the pork knuckle and the halved pork neck in it. Add a little more water to cover the meat. Add the bay leaves, peppercorns, allspice, and mustard seeds, salt, and garlic cloves, bring everything to a boil, and cook the meat pieces over low heat for about an hour. Then add the diced vegetables and continue to simmer gently for another 70 minutes. The meat should now be cooked through. Remove it from the broth, let it cool slightly, remove the meat from the bone, and cut it into bite-sized pieces. Transfer the sliced ​​meat to a medium saucepan, cover it again with strained vegetable or meat broth, and bring it back to a boil. Add the sugar, taste for salt if desired, and refine with the brandy vinegar. It’s okay if your throat tingles a little, as the meat also absorbs acid. Prepare the gelatin according to the package instructions and add it at the end. Finally, transfer the pickled meat to bowls and let it cool. Refrigerate the meat overnight before serving. This allows the full flavors to develop in the cooked meat.