Plate of Slices with Pork Roast

Ingredients

• 300 g pork roast (sliced)
• 2 hard‑boiled eggs
• 2 pickles
• 1 Carrot
• 6 sheets gelatin
• 500 ml meat broth
• 4 tbsp vinegar
• Salt
• ground pepper
• 1 tbsp chives

Instructions

1. 1.

   Spread the sliced pork on four deep plates. Peel the eggs and slice the pickles into rounds. Peel the carrot and cut it into thin sticks. Arrange the egg and pickle slices over the pork, sprinkling with carrot sticks.

2. 2.

   Soak the gelatin in cold water. Heat the broth with vinegar, but do not boil; season with salt and pepper. Squeeze out excess water from the gelatin and dissolve it in the hot liquid. Pour the mixture over the plated meat and chill in the refrigerator for at least 2 hours to set. Sprinkle with chives before serving.