Plate brawn

Ingredients for 4 servings:

• 500 g pork, preferably from the shoulder and 6 pig’s feet
• 250 g soup vegetables (carrots, celery, parsley root, leek)
• 15 grains of pepper, white and black
• 3 juniper berries
• 2 grains allspice
• 1 bay leaf
• ⅛ liter vinegar (white wine vinegar)
• 1 ½ liters of water
• Salt
• 1 bunch of herbs from lovage, tarragon, marjoram, borage

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

Swabian, Franconian

Chop the pig’s feet into quarters, cut the pork into very large cubes, and cook everything in salted water with the spices until tender. Remove the meat pieces from the broth, removing the lean parts and dividing them into 4 soup bowls. Let the broth cool slightly and skim off the fat. Pour the skimmed broth over the meat, then let it solidify in the refrigerator or on a bed of ice. Either turn it out and serve with fried potatoes, or leave it in the bowl, sprinkle with freshly grated horseradish, and serve with farmhouse bread, hard-boiled eggs, gherkins, radishes, or radishes. Some people top the aspic with a vinaigrette with chives or spring onions. Serve with a Franconian Silvaner or a smoked beer.