Holstein sour meat

Ingredients for 4 servings:

• 1 kg boneless pork belly
• ¼ liter vinegar (white wine vinegar)
• ½ bag of spice mix (cucumber spice)
• 3 m.-sized onion(s)
• 2 m.-large carrot(s)
• 2 m.-large gherkins
• 6 sheets of white gelatin
• Salt
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Bring 1 liter of water to a boil with the vinegar. Add the meat and pickle seasoning and simmer for about 1.5 hours. Peel the onions and slice into rings. Wash and peel the carrots. When the meat is tender, add the onions and carrots and simmer for another 10 minutes. Remove the meat and carrots from the stock, strain the stock, let it cool, and skim off the fat. Soak the gelatin in cold water. Cut the meat into slices about 1.5 cm thick. Also slice the carrots and gherkins. Layer the meat, carrots, and gherkins in a large casserole dish. Heat the stock and season with salt and sugar. Squeeze out the gelatin and dissolve it in the liquid. Pour the stock over the meat slices. It is best to refrigerate overnight to allow it to set. Serve with fried potatoes.