Plate of Sülze and Fried Potatoes

Ingredients

• 600 g waxy potatoes (cooked the day before)
• 1 onion
• 4 tbsp clarified butter
• Salt
• Pepper
• 2 peppercorns
• 125 ml white wine vinegar
• Salt
• 4 sprigs Parsley
• 1 tomato
• 2 pickled cucumbers
• 2 hard-boiled eggs

Instructions

1. 1.

   For the sülze, rinse the meat and cut into large pieces. Cut the pork hocks into quarters. Wash or trim the vegetables and chop finely. Place the meat, pork hocks, and vegetables with spices, vinegar, and a pinch of salt in a large pot. Add about 1.5 L water and simmer for roughly 2.5 hours over medium to low heat.

2. 2.

   Remove the meat and separate the lean pieces. Slice into strips and arrange on four plates. Rinse the parsley and shake dry. Wash the tomato, cut off the stem end, and slice. Cut the pickles and peeled eggs into slices as well. Arrange all decoratively atop the meat. Strain the broth, let it cool, skim fat, and pour over the plates. Refrigerate and set overnight for best firmness.

3. 3.

   For the fried potatoes, peel the potatoes and cut into thin slices. Peel the onion and slice into rings. Add 2 tbsp clarified butter to a hot pan and brown the onions over high heat for about 5 minutes until soft. Remove. Add remaining butter, then add the potato slices and fry, turning occasionally, for about 10 minutes until crisp. Fold in the onions, season with salt and pepper, taste, and serve alongside the sülze.