Tommy style sauerfleisch

Ingredients for 6 servings:

• 1.4 kg pork neck
• 1 carrot(s)
• 2 small gherkins
• 2 eggs, hard-boiled
• 15 sheets of gelatin
• 2 bay leaves
• 4 juniper berries
• 2 tbsp salt
• 1 pinch(s) of sugar
• 750 ml vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 30 minutes; Total time approx. 11 hours

Wash the neck, dry it, and cut it into 4-5 cm pieces. Place it in a pot and cover with cold water. Then add the spirit vinegar, bay leaves, juniper berries, salt, and sugar. The broth should taste disgustingly sour and salty; then it’s just right. Heat everything and let it simmer for half an hour, skimming off any gray foam. Remove the meat. Strain 1 liter of the broth into a liter measure, gently squeeze out the previously soaked gelatin leaves, add them, and stir briefly. Place the meat in a casserole dish or cake tin. Slice the carrot, cucumber, and eggs and spread them over the meat. Pour the gelatin broth over the meat to cover it. Place the dish in the refrigerator and let it set overnight. Serve with fried potatoes.