Entree: Germany – Lower Saxony – Sauerfleisch (Jellied sour pickled pork set in a vinegar-spiced aspic)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Additional 6 hrs

Total 8 hrs 30 min

Ingredients

- 2 pork hocks, approx. 2 lb (900 g) total
- 6 cups (1.4 L) cold water
- 1 cup (240 ml) white wine vinegar
- 1/2 cup (120 ml) additional water
- 1 medium onion, halved
- 2 carrots, halved
- 2 celery stalks, halved
- 6 whole black peppercorns
- 4 juniper berries
- 2 bay leaves
- 1 tbsp (12 g) sugar
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1 tsp (4 g) powdered gelatin (optional, if a firmer set is desired)
- 1/2 cup (120 g) sliced pickled gherkins for serving
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Place the pork hocks in a large stockpot and cover with 6 cups (1.4 L) cold water; bring to a gentle simmer and skim any foam for the first 10 minutes.
2. Add the onion, carrots, celery, black peppercorns, juniper berries, bay leaves, sugar, and 1 tsp (5 g) salt. Simmer very gently, partially covered, for 2 to 2 1/2 hours until the meat is tender and nearly falling from the bone.
3. Remove the hocks and vegetables from the pot. Strain the cooking liquid through a fine-mesh sieve into a clean saucepan; discard solids. If using, sprinkle 1 tsp (4 g) gelatin over 1/4 cup (60 ml) cold water to bloom for 5 minutes, then stir into hot strained liquid until dissolved.
4. Add the white wine vinegar and 1/2 cup (120 ml) additional water to the strained broth and taste; adjust with more salt or a touch more vinegar for a pronounced tang typical of Sauerfleisch.
5. Remove meat from the bones, trim excess fat, and slice or shred into bite-sized pieces, approx. 12 oz (340 g) usable meat. Arrange the meat snugly in a shallow terrine or loaf pan and pour the warm vinegar broth over until the meat is completely covered.
6. Cool to room temperature, then refrigerate uncovered until fully set, at least 6 hours or overnight. Once firm, invert onto a platter, garnish with sliced pickled gherkins and chopped parsley, and serve chilled with lemon wedges.