Sweet and sour aspic

Ingredients for 4 servings:

• 600 g pork from the back, lightly cured
• 250 g carrot(s)
• 260 g mushrooms, small
• 1 tbsp butter
• 1 tbsp sugar
• 1 onion(s)
• ½ liter wine, white, dry
• ½ liter of water
• ⅛ liter vinegar
• 3 carnations
• 1 bay leaf
• Salt
• pepper
• 14 sheets of white gelatin
• Parsley, finely chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Served with lukewarm potato salad

Cook the pork in hot water for about 90 minutes, let it cool, and cut into 2cm cubes. Trim and blanch the carrots and mushrooms. Heat butter in a pan, melt the sugar until golden yellow, and briefly glaze the carrots and mushrooms. Remove and let cool. Peel and halve the onions. Bring the white wine, water, and vinegar to a boil with the onions, cloves, and bay leaf, simmer for 5 minutes, and then pass through a sieve. Season with salt and pepper. Stir in the gelatine, dissolved according to the package instructions. Pour into a loaf pan. Layer a layer of pork and pour over the broth. Arrange the carrots, mushrooms, and parsley on top, and pour over more broth. Finally, add the vegetables and cover with broth to allow any air bubbles to escape. Let it set in the refrigerator for about 12 hours. Serve with lukewarm potato salad. Where I once worked, at a 5-star restaurant, some people ate this dish as a half-portion as an appetizer, and if they liked it, with 1 tablespoon of horseradish (mixed with 1 tablespoon of milk). I like it without it. (Tastes differ.)