Pork Aspic

Ingredients

• 500 g Wammerl
• 2 carrots
• 2 stalks celery
• 2 onions
• 1 herb bundle (bay leaf, parsley, thyme)
• Salt
• Pepper
• 50 ml white wine vinegar
• 500 g pork head (pre-order from butcher)

Instructions

1. 1.

   Wash the pork head meat, pat dry and cut into large cubes. Peel and halve the onion. Pour 1 l water over the pork, onion, and herb bundle. Season with salt, pepper, and vinegar; simmer for 3 hours.

2. 2.

   One hour before cooking ends, slice the Wammerl into 1 cm thick slices and add to the pot.

3. 3.

   Meanwhile clean, peel, and roughly chop carrots and celery. After an additional 50 minutes, add the diced carrots and celery sticks. Cut the pork into large cubes and layer with vegetables in a terrine mold.

4. 4.

   Reduce the broth and season to taste. The meat should be covered by the liquid in the terrine. Refrigerate the pork aspic for 6 hours.