Pork Aspic with Fried Potatoes

Ingredients

• 2 carrots
• 1 parsley root
• 1 leek stalk
• 1 bunch parsley
• 0.5 celery root
• 1 onion
• 4 bay leaves
• 5 peppercorns
• 3 Juniper berries
• Salt
• 800 g boneless pork neck
• 220 ml apple cider vinegar
• 12 sheets white gelatin
• 1 tbsp honey

Instructions

1. 1.

   Clean and wash the mirepoix, cut into large pieces. Peel and quarter the onion. In a pot bring about 1½ l water with 1 tbsp salt, bay leaves, peppercorns, mustard seeds and juniper berries to a boil.

2. 2.

   Add the pork and simmer gently for 50–60 minutes in an uncovered pot. Remove the cooked pork from the broth, drain well and let it cool.

3. 3.

   Strain the broth through a sieve. Set aside the mirepoix. Measure 750 ml of the broth and combine with vinegar in a pot. Season with honey and optional salt, bring to a boil. Meanwhile soak gelatin and cut the pork into larger cubes. Squeeze out excess liquid from the gelatin and dissolve it in the hot vinegar broth. Distribute the pork cubes and mirepoix in a flat, cold-washed dish and pour over the vinegar broth. Refrigerate the aspic for at least 12 hours, then slice into rounds. Serve garnished with parsley. Pair with fried potatoes.