Stuttgart dignitaries – Sulz

Ingredients for 6 servings:

• 800 g roast pork
• 400 g lean pork belly
• 1 m.-sized carrot(s) , (carrot)
• ½ stalk(s) leek
• 1 spring onion(s)
• 1 m.-sized onion(s)
• 1,500 ml water
• 6 tsp, strained beef broth, instant powder
• 5 eggs
• 27 g gelatin, ground
• 2 jars of mixed pickles
• 1 bunch of parsley
• 1 bay leaf
• 5 juniper berries
• 1 tsp, heaped mustard seeds
• 4 dashes of Maggi
• 60 ml balsamic vinegar
• 1 tsp, leveled salt
• 2 tsp, crushed paprika powder, sweet
• 2 tsp, levelled pepper, mixed from the mill
• 2 tsp, heaped caraway seeds, whole
• 3 tbsp oil, tasteless (not olive oil)

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Fine roast sauerfleisch (brawn) in southern German style

Rinse the pork roast under cold water and pat dry with kitchen paper. Carefully remove the rind, bones, and cartilage from the pork belly. If the pork belly is very fatty, trim off the largest pieces of fat and reserve for another use. Season both cuts of meat generously with salt, paprika, and freshly ground pepper. Rub the pork roast generously with whole caraway seeds. Pour oil into a roasting pan and heat in the oven to 200°C (fan oven). Sear the pork roast for 10 minutes on all sides. After 5 minutes, add the pork belly pieces and sear for 2.5 minutes on each side. Pour in a little water, insert a meat thermometer into the pork roast so that the tip is approximately in the middle of the roast, set the oven temperature to 80°C, leave the oven open briefly to reduce the temperature, and cook the meat for 2 hours. Check frequently to ensure the internal temperature of the roast, as indicated by the meat thermometer, is around 65°C. If this is not the case, adjust the oven temperature. Only open the oven very briefly to do this. Meanwhile, let the gelatine swell according to the package instructions. Hard-boil the eggs and slice them. Thinly slice the carrots, leeks, and spring onions. Peel the onion and leave it whole. Roughly chop the parsley. Bring the water to a boil. Add the instant beef stock powder, the sliced ​​carrots, leeks, and spring onions, the whole onion, the parsley, the bay leaf, juniper berries, and mustard seeds and cook for 20 minutes over moderate heat. Shortly before the end of the cooking time, add the white wine vinegar and the Maggi seasoning sauce (allergy sufferers, asthmatics, and those with severe migraines may want to omit the Maggi seasoning). If you like your aspic quite sour, you can increase the amount of vinegar by about ⅓. Remove the stock from the heat and fish out the onion, bay leaf, and juniper berries. Count the juniper berries. Stir the swollen gelatin into the hot, but no longer boiling, broth and stir thoroughly. In the meantime, cut the roast pork into not-too-thin slices and separate very large pieces of pork belly. Cut large pieces of mixed pickles slightly smaller. Arrange the meat, mixed pickles, and slices of boiled egg picturesquely in deep plates or casserole dishes. One serving is enough for one deep plate. Pour the broth and vegetables over the ingredients so that the vegetables are evenly distributed and everything is covered. Adjust the arrangement with a fork until the whole looks appealing (carrot and egg slices should not be covered by other ingredients, and the meat should show through – the eye also eats!). Cool the aspic and then let it set in the refrigerator for at least 4 hours. Plates can be stacked on top of each other by placing breakfast boards, etc. in between. The aspic goes best with strongly seasoned fried potatoes and seasonal salads.