Thuringian aspic ala Roswita

Ingredients for 6 servings:

• 2 pork knuckles and/or 4 pig’s feet and 1 pig’s head
• 3 bay leaves
• 3 cloves
• 1 large onion(s)
• 2 liters of water
• 3 cloves garlic
• salt and pepper
• Cucumber(s), pickled or deli cucumber, if you like
• marjoram
• Vinegar (white wine vinegar)
• lots of caraway

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

from GDR times

Boil the pork head and cheeks, which are especially tender, and the ears produce a good gelatin, in the water until soft. Salt the water and boil it with the onion, which has been studded with the 3 cloves and 3 bay leaves, or in a larger tea strainer, where it can simmer, along with the 1-2 pork hocks. You can grind the rind, if you like. Cut the meat into small cubes and strain the stock through a sieve. It can be brought back to the boil first. Then crush 3-5 cloves of garlic with salt. Add the salt/garlic mixture, pepper, vinegar, and caraway seeds, which can be finely chopped or ground (but not as strong in flavor), to the stock and bring back to the boil briefly. Place the meat in the dish (bowl), or a loaf pan, and stir a few times while it’s cooling to ensure everything is evenly distributed and the meat isn’t stuck to the bottom. If desired, you can also add a pickled or pickled cucumber. The stock should also be slightly overseasoned, as the meat will absorb it. When the aspic has set, tip it out of the container and store it in a cool place. Don’t make the aspic on very hot summer days, as it might not turn out well! Serve with fried potatoes and remolade sauce, which you can also make yourself.