Sülze Cutlets

Ingredients

• Salz
• 800 g pork loin (with bone; organic quality)
• 1 onion
• 500 g soup vegetables (1 bundle)
• 3 black peppercorns
• 2 allspice berries
• 4 juniper berries
• 1 small bay leaf
• 150 ml white wine vinegar
• 4 egg whites
• 6 sheets of white gelatin
• 1 tsp butter (room temperature)
• 4 cornichons
• 100 g carrots (1 carrot)
• 2 stalks flat parsley

Instructions

1. 1.

   Bring 1.5 l water to a boil in a large pot and salt it. Wash the pork, add it, cover partially, and simmer on low heat for 60 minutes; periodically remove foam with a skimmer.

2. 2.

   Meanwhile peel the onion. Clean, wash the soup vegetables, and tie them together with kitchen twine.

3. 3.

   Add the soup vegetables, onion, pepper, allspice, juniper, bay leaf, and 125 ml vinegar to the pork and simmer on low heat for another 30 minutes.

4. 4.

   Remove the pork, detach it from the bone, and slice into four pieces. Strain the broth and reduce it in an open pot over high heat until about 700 ml remains. Remove from heat, let cool, and refrigerate for about two hours. Skim off any solidified fat from the surface.

5. 5.

   Separate two eggs. Whisk the egg whites with about 3 tbsp cold water to clarify the broth, then gently stir into the broth (reserve yolks for other use). Bring the broth back to a boil, remove from heat, and let stand for about ten minutes. Skim off the foam layer with a skimmer.

6. 6.

   Line a fine sieve with kitchen cloth or paper towel. Pour the strained broth into another pot through the sieve.

7. 7.

   Soak gelatin according to package instructions in cold water. Measure 375 ml of broth and warm it (do not boil). Drain the gelatin, add it to the broth, and dissolve. Season the broth with salt and remaining vinegar for a sharp flavor.

8. 8.

   Grease the bottom of four Sülze cutlet molds or shallow plastic bowls (250 ml capacity) lightly with butter. Pour about 5 mm of broth into each mold. Refrigerate for about fifteen minutes until the broth sets into gelatin.

9. 9.

   Meanwhile, pierce the remaining eggs and hard‑boil them for nine minutes. Peel carrots and boil in salted water for about five minutes until al dente; drain, shock in ice water, and dry. Slice cornichons thinly. Cool the boiled eggs by shocking them in cold water.

10. 10.

    Slice carrots into rounds. Peel the boiled eggs and cut them into slices with an egg slicer. Wash parsley, shake off excess moisture, pluck the leaves, and halve larger ones as desired.

11. 11.

    Arrange cornichons, sliced eggs, carrot rounds, and parsley decoratively on the gelatin in the molds. Place the pork cutlets on top and pour the remaining broth over them. Refrigerate for about three hours until set.

12. 12.

    To serve, briefly dip the mold bottoms in hot water, gently loosen the edges with a sharp knife, and transfer the Sülze cutlets onto plates.