Sulz

Ingredients for 5 servings:

• 500 g pork (pork belly with rind)
• 500 g pork (pork neck)
• 1 ½ liters of water
• 200 ml vinegar (spirit vinegar)
• 1 tbsp salt
• 1 onion(s)
• 3 grains of allspice
• 3 grains of black pepper
• 1 carnation(s)
• 1 bay leaf
• 1 pinch(s) of sugar
• Gelatine (brine powder from the butcher), quantity as indicated on the package
• 5 eggs, hard boiled
• Cucumber(s) (pickles)

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

Combine all ingredients to make a broth, add the meat to the cold broth. Simmer for about 45 minutes (test for doneness; no blood should ooze when pierced, and the meat should feel tender when pierced). Remove the meat and let it cool completely, then slice it. Drain the broth and season again; it should be very acidic. Add the aspic powder and season again. Arrange the meat, egg slices, and pickles on a plate, pour the broth over the meat, and refrigerate overnight.