Sour meat, North German style

Ingredients for 6 servings:

• 2 kg boneless pork neck
• 1,500 ml water
• 500 ml spirit vinegar
• 3 onions
• 4 bay leaves
• 4 tsp, leveled mustard seeds
• 2 tsp salt
• 2 tsp peppercorns
• 2 tsp juniper berries
• 12 tsp sugar
• 4 bags of instant gelatin

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 30 minutes

In a large pot, make a stock of water, vinegar, peeled onions, bay leaves, mustard seeds, peppercorns, juniper berries, salt, and sugar. Simmer the meat in the stock for about 2 hours, until tender. Then remove from the pot and cut into larger pieces. Pour the stock through a sieve and return to the pot. Add the meat and let it simmer for a few minutes at low heat. Remove the pieces of meat with a slotted spoon and place in a suitably large bowl. Stir the instant gelatin into the stock with a whisk. Then pour the stock over the meat until it is well coated. Let it cool. After a day in the refrigerator, the sour meat is ready to eat. It is best eaten with fried potatoes or brown bread. 700 kcal per serving.