Schweinskopfsülze

Ingredients

• 1 Schweineknochen (vom Metzger halbiert)
• 4 Schweinefüße
• 1 TL Pfefferkörner
• 2 Blätter Lorbeer
• 2 Gewürznelken
• Salz
• 100 ml Essig
• 2 Zwiebeln
• 2 Möhren
• 50 ml trockener Weißwein
• 2 EL frisch gehackte Petersilie

Instructions

1. 1.

   Wash the head and pork feet thoroughly, then briefly boil them, drain, rinse again, and place in a pot. Cover with cold water and bring to a boil. Skim off any foam that forms repeatedly. Add the spices, 1/2 EL salt, and vinegar. Peel and halve the onions and carrots. Add the white wine and let everything simmer gently for about 2.5 hours.

2. 2.

   Remove from heat, allow to cool slightly, then remove the pork feet and head. Separate all parts: rind, snout, cartilage as desired, and cut the meat into small pieces. Evenly distribute in a loaf-shaped mold lined with plastic wrap (about 1.5 L capacity) and press firmly.

3. 3.

   Strain the broth through a fine sieve, bring to a boil again, reduce slightly, add parsley, season, and pour over the pork head. Let cool, weigh down if needed, and refrigerate for about 24 hours until firm.

4. 4.

   Serve by pouring out of the mold and slicing into rounds. Offer with leafy salad on the side as desired.