Raisin Child's Sauerfleisch

Ingredients for 2 servings:

• 1 kg pork (thick rib, neck or belly)
• 300 ml balsamic vinegar, white
• 250 ml dry white wine
• 500 ml water
• 1 tbsp salt (or more nB)
• 1 tbsp allspice, whole
• 2 tbsp spice mix (pickling spice or cucumber spice)
• 1 bay leaf
• 100 g sugar (approx.)
• 2 sachets of gelatin powder

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 1 hour 45 minutes

for those who don’t like it so sour.

Combine all ingredients except the gelatin in a sufficiently large pot, bring to a boil, reduce heat to low, and simmer on medium heat for about 1.5 hours. Remove the meat and place it in a bowl. Season the broth again to taste, and strain through a fine sieve. Stir in the gelatin powder until dissolved and pour over the meat. Let it steep for at least 24 hours. The goo should have a mushy consistency, not a solid. This goes well with fried potatoes and a cold beer, of course. I used thick ribs. The amount of sugar can be varied, of course; I prefer it a little sweeter. If you don’t like that, simply use less.