Sulz

For the brawn, first cook the meat.

Cook the pork knuckle and the belly meat in the Kelomat in at least 1.5 l vinegar water with a bunch of root vegetables and the spices for about 1/2 to 3/4 hour. Take out the meat and put it aside.

In the same broth now cook the pigs’ feet with some sauerbraten spices for 3/4 – 1 hour. Now shake off the gravy through a sieve, or better through a napkin, and season vigorously with vinegar, salt and freshly ground pepper.

In the meantime, bone the knuckle of pork and cut it into cubes. The belly meat should be cut in the same way.

Now pour a mirror into the plates with the gravy and cool. Keep the rest of the broth warm.

Cover the hardened mirror with the shank meat, belly meat, the “ornamental vegetables” and slices of the hard-boiled egg. Now carefully continue pouring the warm gravy until the plates are evenly filled. Then set aside to cool until the aspic has “set”.

To serve, cut the large onion into rings and top the aspic with them. Mix the vinegar, oil and water together and pour over the aspic.

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