Plate of aspic Upper Palatinate style

Ingredients for 4 servings:

• 600 g roast pork, cold, alternatively 4 pork chops with bone
• 2 soup bones, not required if using chops with bones
• 1 liter of water
• 125 ml vinegar
• 2 carrots
• 1 large onion(s)
• 2 bay leaves
• 12 peppercorns
• 4 juniper berries
• 8 gherkins, sliced
• 2 eggs, boiled, sliced
• 12 sheets of white gelatin

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 50 minutes

Place the water and vinegar in a saucepan. Slice the carrots and cut the onion into rings. Add the carrots, onion, and bay leaves to the pan. Add the soup bones. If using chops, bone the chops and add the meat and bones to the stock; in this case, do not use the soup bones. Place the peppercorns and juniper berries in a spice ball and hang them in the stock. Cover and let the stock simmer for about 30 minutes. Cut the roast pork into 8 slices. Divide the cold roast pork among 4 deep soup bowls, or remove the chops from the stock and place them on the plates. Divide the egg slices, gherkins, carrot slices, and onion rings among the plates. Strain about 1 liter of stock into another pan. If there is too little liquid, add a little more hot water. Soak the gelatin in cold water and let it swell for 5 minutes. Season the stock to taste and add salt or vegetable stock granules if desired. Squeeze out the gelatine thoroughly and stir it into the still-hot stock. Once the gelatine has dissolved, pour the stock into the bowls and refrigerate the stock for 6-8 hours, until the gelatine has set. Serve with a pepper mill so everyone can sprinkle freshly ground pepper on top. This dish can also be prepared 1-2 days in advance. Serve with fresh farmhouse bread.