John Myers
Black and Sour
The perfect black and sour recipe with a picture and simple step-by-step instructions.
- 1 kg Boneless pork neck
- 1 kg Pork belly, without ribs, with rind
- 1 l Pig’S blood – can be ordered from a butcher you trust)
- 2 Onions
- 5 Bay leaves
- 8 Juniper berries
- 5 Cloves
- 200 ml Brandy vinegar
- Salt pepper
- Sugar to taste
- Put the meat in a saucepan and cover completely with water.
- Let the whole simmer for about 1 1/2 hours.
- IMPORTANT !!! Do not season the resulting broth, otherwise the black and sour will not succeed.
- In a second large saucepan, bring the coarsely chopped onions, bay leaves, juniper berries and cloves to a boil in 1/2 l water.
- Let the whole thing stand for about 1 hour.
- When the meat is done, remove it from the pan, cut into bite-sized pieces and set aside.
- You put a ladle of the broth through a sieve into the pot, slowly pour in a ladle of blood while stirring constantly.
- Don’t stop stirring now. The blood must run in slowly because otherwise it will clot and not bind.
- Now put the pot on the stove and carefully bring the black and sour to a boil.
- Pass the previously prepared spice stock through the sieve into the black sour.
- Now season with salt, pepper, vinegar and sugar.
- Finally, put the meat cut into cubes in the Scharzsauer.
- You can serve the black and sour with potatoes or dumplings. I like turnip best with it.
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