in Germany

Bavarian brawn plate

updated

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Ingredients for 4 servings:

  • 400 g roast pork, ready
  • 2 packs of gelatin (aspic powder)
  • ½ jar mixed pickles, well drained
  • 8 small gherkins (cornichons), sliced ​​into fans
  • 4 eggs, hard-boiled, sliced
  • 1 bunch of parsley

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Plate brawn

Cut the roast into fairly thin slices. Prepare the aspic according to the package instructions and let it cool. Line 4 soup bowls with the roast slices. Arrange the mixed pickles, gherkins, and egg slices evenly on top of the meat (it’s a feast for the eyes!). Pour the liquid aspic over the meat, garnish with sprigs of parsley, and let it set in the refrigerator.

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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.

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