Homemade plate brawn

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Directions

1. 1

   Clean and wash the soup greens. Peel 2 onions. Dice soup vegetables and onions. Wash pig paws, cheek and tongue. Pour 1 1/2 litres of water over the vegetables and meat in a pot.

2. 2

   Add 2 tablespoons of vinegar, bay leaf, peppercorns and allspice seeds. Cook open for 3 hours. Add cutlet approx. 1 hour before the end of cooking time. Remove meat from the stock. Sieve the stock. Remove pork paws.

3. 3

   Skin the tongue and put it in a bowl with the pork cheek and cutlet. Keep broth and meat cool overnight. Remove fat from the stock. Warm up the stock. Season with white wine, salt and pepper.

4. 4

   Clean the carrots and cut them into slices. Cook in salted water for 10 minutes. Cut cucumbers into slices, meat into pieces or slices. Serve with the carrots in deep plates. Pour broth over them.

5. 5

   Allow to set for about 2 hours. Peel and chop the onion. Mix with vinegar, salt, pepper and sugar. Whip the oil into it. Pass the marinade extra. Fried potatoes taste good with it.