Sour meat, Mecklenburg style

Ingredients for 1 servings:

• 800 g pork belly
• 4 pork (knuckle bones), halved
• 500 g pig’s head with ear
• 3 onions
• 4 carrots
• ½ celeriac
• Salt
• Vinegar
• Sugar
• 10 peppercorns, slightly crushed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Add enough cold water to the washed meat to completely cover it. Bring to a boil and skim the foam several times. Add the peeled onions and the cleaned vegetables. Add the bay leaves, peppercorns, and a pinch of salt. Simmer gently, skimming the foam frequently, adding a little more water if necessary. Remove the meat (which isn’t too soft) from the broth, remove it from the bones, and cut it into large pieces. Layer it in a bowl, alternating with the chopped vegetables. Strain the broth and reduce it to just enough to completely cover the meat and vegetables. Season the broth generously with the spices and pour it over the meat and vegetables. Normally, you don’t need to add gelatin to the broth, but if you want to be extra safe, you can. Let everything cool. In Mecklenburg, this is served with pickled cucumbers and fried potatoes. Tip: Don’t pour the sauerfleisch into a large bowl, but pour it into small serving dishes.